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Seven browned meatballs sit on a creamy white sauce, garnished with grated cheese, served on a white plate with a brown rim.

Classic Beef Meatballs w/ Truffle Parmesan Cream

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Golden-seared beef meatballs cooked fully in the skillet, coated in a shallot-and-garlic-driven Parmesan cream with black truffle paste. A stovetop-only path to full comfort.
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Prep Time 18 minutes
Total Time 18 minutes
Servings: 2
Course: Main Course, sauce
Cuisine: Californian, Italian
Calories: 1188
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup heavy cream
  • 1 shallot minced
  • 1 clove garlic grated
  • 1 sprig thyme
  • ½ cup Parmesan cheese finely grated
  • 1 tablespoon black truffle paste
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 6 Force of Nature Classic Beef Meatballs frozen, fully cooked
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter

Equipment

  • Small saucepan
  • Large skillet with lid
  • Microplane
  • Whisk

Method
 

Make the Meatballs
  1. Heat olive oil in a large skillet over medium heat.
  2. Add frozen meatballs and sear on all sides until golden brown, about 6–8 minutes total.
  3. Reduce heat to low, cover skillet, and cook an additional 2–3 minutes until heated through (165°F internal).
Make the Truffle Parmesan Cream
  1. In a small saucepan, melt butter over medium heat.
  2. Add minced shallot and cook until softened and translucent, about 2–3 minutes.
  3. Add grated garlic and thyme; cook 30 seconds until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer.
  5. Reduce heat to low and steep for 5 minutes, stirring occasionally.
Remove thyme sprig.
  1. Whisk in Parmesan until smooth.
  2. Stir in black truffle paste until fully incorporated.
  3. Season with salt and black pepper.
To Plate
  1. Place meatballs on a serving platter or shallow bowl.
  2. Spoon truffle Parmesan cream generously over the meatballs.
  3. Finish with extra Parmesan or shaved fresh truffle if available.
  4. Serve immediately.

Nutrition

Calories: 1188kcalCarbohydrates: 14gProtein: 26gFat: 117gSaturated Fat: 67gPolyunsaturated Fat: 6gMonounsaturated Fat: 37gTrans Fat: 0.2gCholesterol: 314mgSodium: 1742mgPotassium: 375mgFiber: 1gSugar: 9gVitamin A: 4063IUVitamin C: 6mgCalcium: 770mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in a covered skillet with a splash of cream so the sauce doesn't break.

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