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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.

  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 30 Meatballs 1x
  • Category: Main
  • Method: Sous Vide
  • Cuisine: Italian

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

  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

  • 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

Keywords: sous vide meatballs

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