Shredded parmesan cheese and chopped parsley for garnishing
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.
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 145°F. (I use the Anovasous 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, slowly drop the meatballs into the water bath and make sure all meatballs are covered by the water. Cook for an hour.
Once the meatballs are done, remove 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 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.
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.