Truffle Spaghetti & Meatballs Recipe

Mix Ingredients

In a large bowl, combine ground beef, bread crumbs, grated parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully combined.

Form Meatballs

Shape the mixture into meatballs, about 1 inch in diameter. Place them on a tray.

Cook Meatballs

In a large skillet over medium heat, add a splash of olive oil and cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.

Sauté Onions and Garlic

In the same skillet, add olive oil and sauté chopped onion until translucent. Add minced garlic and cook for another minute.

Add Tomatoes

Add canned tomatoes (with juice), salt, and fresh basil. Cook on low heat for about 15 minutes, breaking up the tomatoes with a spoon.

Heat Cream

In a small saucepan, heat the heavy cream on low until it starts to simmer. Stir in truffle oil and truffle salt.

Add Truffles

Remove from heat and fold in shaved black truffle.

Mix Herbed Ricotta

In a bowl, combine ricotta cheese, chopped parsley, chopped chives, and salt. Mix until smooth.

Boil Pasta

In a large pot, bring water to a boil and add salt. Cook spaghetti according to package instructions until al dente. Drain and set aside.

Combine and Serve

On a plate, serve a portion of spaghetti topped with tomato fondue, meatballs, and drizzle with black truffle cream sauce. Add a dollop of herbed ricotta on top. Enjoy!