Ribeye Meatballs with Black Truffle and Peppercorn Gravy

I measured my ingredients with my heart, amounts are estimates. Adjust ingredients to your preference.

Ingredients

Ribeye Meatballs:

2 Ribeye steaks- I used a USDA prime ribeye and a ribeye cap with nice marbeling. Cut into chunks, then ground in food processor
4-5 oz. macadamia nuts- ground in food processor
1 large wedge of fresh parmesan cheese 8 oz.- remove rind-ground in food processor
3-6 cloves of fresh garlic (I used 6) peeled
16 oz of shiitake mushrooms- ground
½ cup fresh parsley leaves
2 large eggs
4-5 oz. of plain panko crumbs
1/2 tsp black truffle sea salt
fresh ground pepper to taste
1 tsp black truffle infused oil
1 shallot
fresh chopped chives

Peppercorn gravy:

1 cup heavy whipping cream
1 cup water
2-3 tsp beef bouillon base paste (dissolved in the 1 cup hot water)
4 tbsp butter
Fresh cracked black pepper to taste
1 tsp black truffle-infused oil
1 pinch black truffle sea salt
chili crisp oil (optional, for serving)

Instructions

Use a food processor to chop/ grind all cheeses, nuts, vegetables and herbs. Work in batches. Pulse and grind the cut-up ribeye in batches to a ground beef consistency. Mix all meatball ingredients above together in a very large bowl. Work mixture with hands until fully and evenly mixed. Form into balls about the size of a golf ball or slightly larger. It should make approximately 24 balls.

I seared the meatballs lightly in a cast iron skillet in avocado oil to lightly brown before baking (avocado oil has a higher smoke point, so you can get a better sear without burning your oil). This step is optional.

Bake at 400 degrees for 20-30 minutes or until internal temperature reached 160 Serve with peppercorn gravy and drizzle chili crisp oil . Garnish with parsley and fresh chives.