Ingredients
Meatballs:
- 3 1/4 tablespoons minced shallot
- 3/4 tablespoon chopped garlic
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef
- 3 1/4 tablespoons heavy cream
- 1 egg
- 1 1/2 tablespoons tomato paste
- 1 tablespoon port wine
- 1 pinch fresh ground pepper
- 1 pinch salt
- 3 1/4 tablespoons Parmesan
- 2 tablespoons bread crumbs
Angel Hair Piles:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/4 cup Parmesan
- 2 tablespoons white truffle oil
- 6 ounces cooked angel hair pasta
- Sea salt and fresh ground pepper
- Fresh oregano leaves
Directions
Preheat oven to 350 degrees F.
To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top.
To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball.
Preheat oven to 400 degrees F.
To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves.













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By torba97_12904148
Fremont, CA
on June 18, 2010
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Sounded interesting. Made exact recipe. First time...the pasta w meatball WAS oily to our taste buds. Second attempt...we omitted truffle oil...results were OK but nothing special. Third and last attempt...we left out the truffle oil but used TRUFFLE BUTTER. Terrific! Non-oily and subtl truffle flavor!
By cessers
Lancaster, CA
on September 03, 2008
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I agree with another reviewer that the cooking time for the meatballs was low. I had to double it.
I was also thought this whole dish was a little too delicate. Delicate meatballs, delicate sauce, little texture.
I will make it again, but will:
- sear the meatballs before baking them
- double the cheese in the sauce and halve the cream
- serve with chopped flat-leaf parsley
Having said all that it should be noted that there is no picture of what this is supposed to look like and perhaps I buggered the whole thing.
By erika79_6150644
TUSCALOOSA, AL
on September 29, 2006
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The meatballs were some of the best I've ever made
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