• 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

1. Preheat oven to 400 °F.
2. Line baking sheet with parchment paper.
3. In large bowl, combine pork, sage and salt.
4. 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.
5. 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.
6. Strain; discard solids and return liquid to pan. Add cream; reduce to simmer.
7. 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.
8. Gently toss cooked meatballs in warm sauce to coat.

Original recipe by Chef Paul Lillakas.