Heat olive oil in a large skillet over medium heat.

Add frozen meatballs and sear on all sides until golden brown, about 6–8 minutes total. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.

Reduce heat to low, cover skillet, and cook an additional 2–3 minutes until heated through (165°F internal).

In a small saucepan, melt butter over medium heat.

Add minced shallot and cook until softened and translucent, about 2–3 minutes.

Add grated garlic and thyme; cook 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.

Reduce heat to low and steep for 5 minutes, stirring occasionally. You'll know you're ready to move on when a spoonful tastes of the thyme rather than of cream on its own.

Remove the thyme sprig.

Whisk in Parmesan until smooth.

Stir in black truffle paste until fully incorporated.

Season with salt and black pepper.

Place meatballs on a serving platter or shallow bowl.

Spoon truffle Parmesan cream generously over the meatballs.

Finish with extra Parmesan or shaved fresh truffle if available.

Serve immediately.