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Sous Vide Meatballs

Topped with pasta sauce and parmesan cheese, these hearty, savory sous vide meatballs will satisfy your comfort food cravings any day of the week.

5 from 5 reviews

Topped with pasta sauce and parmesan cheese, these hearty, savory sous vide meatballs will satisfy your comfort food cravings any day of the week.

Scale

Ingredients

For the meatballs:

For finishing:

Instructions

  1. In a large mixing bowl, combine 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 baking sheet.
  2. Freeze the meatballs in a single layer for an hour before vacuum-sealing them to keep their shape.
  3. When ready to cook, preheat water bath to 145°F. (I use the Anova sous vide machine.)
  4. 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.
  5. When the water is ready, slowly drop the meatballs into the water bath and make sure all meatballs are covered by the water. Cook for an hour.
  6. Once the meatballs are done, remove from the water bath. Use tongs to gently transfer the meatballs to a plate.
  7. Heat butter in a cast iron skillet over high heat. Gently place the meatballs in the skillet, making sure meatballs are not touching each other. (Do it in batches.) Brown all sides to sear, about 5 minutes per batch.
  8. Serve with pasta sauce, parmesan cheese, and parsley over pasta or zucchini noodles.

Notes

Nutrition

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