Sous Vide Meatballs
Sous vide meatballs are prepared for a consistently moist, tender, and juicy result with rich flavor and minimal shrinkage.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Set the sous vide cooker temperature to 144 F (62.2 C).
-
Combine ground beef, pork, egg, onion, Parmesan, oats, milk, salt, garlic powder, and pepper, mixing until well blended.
-
Shape the mixture into 30-36 uniform meatballs, arrange them on a parchment-lined baking sheet, and freeze for 1-2 hours until firm.
-
Vacuum seal the frozen meatballs in individual bags or remove air from zip-close bags, then return to the freezer.
-
Once the sous vide cooker reaches temperature, place the frozen meatball bags into the water bath, ensuring they are fully immersed, and cook for 2 hours.
-
After cooking, remove the meatballs from their bags, pat dry, and sear in hot olive oil for 1-2 minutes until browned.
-
Serve immediately with pasta or preferred sauce, or rapidly cool the bags in an ice bath to 40 F (4.44 C) for refrigeration or long-term freezing.