Description
Topped with pasta sauce and parmesan cheese, these hearty, savory sous vide meatballs will satisfy your comfort food cravings any day of the week.
Ingredients
Scale
For the meatballs:
- 2 slices white sandwich bread, without the crusts, torn into pieces
- 1/4 cup whole milk
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small red onion, very finely chopped
- 1 large egg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For finishing:
- 2 tablespoons butter or olive oil
- Pasta sauce
- Shredded parmesan cheese and chopped parsley for garnishing
Instructions
- In a large mixing bowl, combine the ground meat and the rest of the meatball ingredients. Mix well with a spoon or fork. (I found that the most effective way is to use your hands.) Grab a small amount (about 1½ -2 tablespoons) of the meat mixture at a time, shape into meatballs, and place on a baking sheet.
- Freeze the meatballs in a single layer for an hour before vacuum-sealing them to keep their shape.
- When ready to cook, preheat water bath to 150°F (65°C). (I use an Anova sous vide machine.)
- Place frozen meatballs in multiple sous vide bags, keeping them at least 1 inch apart from each other. Seal each bag with a vacuum sealer or a hand pump.
- When the water is ready, submerge the meatballs in the sous vide water bath. Cook for at least an hour (up to 4 hours).
- Once the meatballs are done, remove them from the water bath. Use tongs to gently transfer the meatballs to a plate.
- Heat butter in a cast-iron skillet over high heat. Gently place the meatballs in the skillet, making sure the meatballs are not touching each other. (Do it in batches.) Brown all sides to sear, about 5 minutes per batch.
- Serve with pasta sauce, parmesan cheese, and parsley over pasta or zucchini noodles.
Notes
- You can make more meatballs and leave them in the freezer. When ready to cook, follow steps 4 to 7 for a hassle-free meatball dinner.
- I used ground beef and ground pork for this meatball recipe, but you can use any meat mixture you’d like, such as ground turkey or lamb.
Nutrition
- Serving Size: 1 large Meatball
- Calories: 38
- Sugar: 0.4g
- Sodium: 47.7mg
- Fat: 1.1g
- Saturated Fat: 0.4g
- Carbohydrates: 1.4g
- Fiber: 0.2g
- Protein: 5.3g
- Cholesterol: 19.8mg