Italian meatballs were very different than American meatballs, and rarely served with spaghetti and red sauce.

Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene collected recipes from across the newly united Italy. His meatball dish is quite different than anything served in America. The addition of raisins would suggest a slightly sweet meatball rather than a savory one.

In this recipe adapted from Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene, 1891, he suggests serving the meatballs garnished with an egg.

Ingredients

Boiled Meat
Parmesan
Spices
Raisins
Pine Nuts
Gruel (milk and bread)
1 or 2 eggs
Garlic
Parsley

Instructions

Chop the meat.
Combine with cheese, spices, raisins, nuts, gruel and egg.
Form into balls the size of eggs.
Fry in oil or lard with garlic and parsley.
Garnish with an egg.