Shape the minced meat into small balls. Put sunflower oil in a large pan and heat. Fry the meatballs in the pan with 2-3 cloves of garlic. Then deglaze with the cream. Turn down the heat on the stove. Season the sauce with salt and pepper and add a little butter.
Black winter truffle - Périgord truffle - Tuber melanosporum
The black winter truffles raise every festive menu to a level of luxury. The tuber melanosporum is also called the black diamond of Provence. An ancient Greek legend tells of it