Sous vide meatballs turn out perfectly cooked every time. This is how I made meatballs with my Anova sous vide cooker, and they were fantastic. They were moist and tender yet firm, and the flavor was incredible.
I freeze the shaped meatballs quickly in one layer. Freezing makes the meatballs firm enough to keep their shape when sealed with the vacuum sealer.
Here is the recipe I used for the meatballs, along with the cooking instructions, but feel free to use your own favorite recipe for meatballs.
- 1 pound ground beef (at least 85% lean)
- 1/2 pound ground pork (or bulk ground sausage)
- 1 large egg (lightly beaten)
- 1/2 cup onion (finely chopped)
- 1/2 cup Parmesan cheese (fresh grated)
- 1/3 cup quick cooking oats
- 1/4 cup milk
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Combine the ground beef, pork, egg, onion, Parmesan cheese, oats, milk, salt, garlic powder, and pepper. Mix until well blended. If you use a stand mixer with paddle attachment, take care not to overmix.
- Line a large rimmed baking sheet with parchment paper.
- Shape the meat mixture into about 30 to 36 meatballs equal in size. For very uniform meatballs use a small cookie scoop or weigh them.
- Arrange the meatballs on the baking sheet and transfer to the freezer. Freeze for about 1 to 2 hours, until very firm.
- Vacuum seal the frozen meatballs in individual bags or seal in zip-close food storage bags, removing as much air as possible. Return to the freezer.
- Set the sous vide cooker temperature to 144 F (62.2 C).
- When the cooker gets to 144 F (62.2 C), put the bag(s) of frozen meatballs in the water. If you didn't have a vacuum sealer, make sure the meatballs are well immersed in the water. You can use a clip to attach the top of the bag to the pan.
- Set the timer to 2 hours.
- When the meatballs are cooked, take them out of the bags, gently pat them dry, and sear them for a minute or two in hot olive oil to brown the outside. Add them to a pasta sauce or toss them with some sweet and sour sauce or marinara and serve them with rice or pasta.
- If you aren't eating them right away, drop the bags in a container with half ice and half water to cool the meatballs quickly to 40 F (4.44 C) and store in the refrigerator for a few days or in the freezer for up to 1 year. See more about sous vide cooking and safety.
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