Truffled Spaghetti & Meatballs Recipe
Tomato fondue, tête de moine, shaved truffle
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Ingredients
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Meatballs
Tomato Fondue
Pasta
Garnish
Method
Meatballs
- 1
Prepare the Meatballs
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined. Form the mixture into meatballs, about 1.5 inches in diameter.
- 2
Cook the Meatballs
Heat a large skillet over medium heat and add a little olive oil. Add the meatballs in batches and cook until browned on all sides. Remove from skillet and set aside.
Tomato Fondue
- 3
- 4
Combine Meatballs
Once the sauce has thickened, add the browned meatballs to the tomato fondue and let simmer for an additional 10 minutes, allowing the flavors to meld.
Cooking the Pasta
- 5
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Plating
- 6
Serve
On a plate, add a serving of spaghetti, top with the tomato fondue and meatballs. Garnish with shaved Tête de moine cheese and shaved truffle.
