Recipes
Pork meatballs with truffle cream sauce
30
mins of preparation + 40
cooking time
36
servings
Ingredients
- 2 lbs (1 kg) duBreton ground pork organic or rustic farm pork (2 pkgs)
- 1 tsp ground sage
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Truffle Cream Sauce:
- 2 tbsp unsalted butter
- 2 shallots, minced
- 1/2 cup cream or dry sherry
- 1 tbsp Dijon mustard
- 1 1/2 cups (375 ml) 35% whipping cream
- 1/2 tsp salt
- 1 tsp white truffle oil
Preparations
- Preheat oven to 400 °F.
- Line baking sheet with parchment paper.
- In large bowl, combine pork, sage and salt.
- Using wet hands, shape into 1-inch balls. Arrange on prepared baking sheet and bake until internal temperature reaches 160°F (71 °C), about 10- 12 minutes.
- In nonstick skillet, melt butter over medium heat; cook shallots, stirring frequently, until softened, 1 to 2 minutes. Add sherry and mustard; cook until liquid is reduced by half, 3 to 5 minutes.
- Strain; discard solids and return liquid to pan. Add cream; reduce to simmer.
- Cook, scraping bottom of pan and stirring frequently, until sauce is thick enough to coat back of spoon, about 15-20 minutes. Stir in salt and truffle oil. If sauce becomes too thick, add water 1 tbsp at a time, until desired consistency.
- Gently toss cooked meatballs in warm sauce to coat.