Recipe: Appetizing Sous-vide Meatballs

Sous-vide Meatballs. Sous vide meatballs turn out perfectly cooked every time. These meatballs are moist and tender yet firm, and the flavor was incredible. Freezing makes the meatballs firm enough to keep their shape when sealed with the vacuum sealer.

When the water is ready, slowly drop the meatballs into the water bath and make sure all meatballs are covered by the water. In a small bowl or measuring cup whisk the egg and milk together. Pour into the mixing bowl and combine with the meat. You can have Sous-vide Meatballs using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sous-vide Meatballs

1. You need of Hot Italian Sausage.
2. It's of Ground Beef 85/15.
3. You need of Za'atar.
4. You need of Lightly Dried Basil.
5. Prepare of Fresh Rosemary finely chopped.
6. Prepare of Crushed Red Pepper Flakes.
7. It's of small Sweet Onion finely chopped.
8. Prepare of Garlic finely chopped.
9. Prepare of Plain GF Bread Crumbs.
10. Prepare of Grated Parmesan.
11. It's of Eggs beaten.

Place in a Suvie pan and fill with water. In another bowl, while the salted meat is resting, pour the buttermilk in & sprinkle the gelatin over it. Combine pork, beef, egg, oatmeal, half the onion, half the garlic, and salt and pepper to taste. Mix thoroughly with hands until well combined.

Sous-vide Meatballs instructions

1. Gently mix the meat together in a large mixing bowl..
2. Mix the rest of the ingredients into the meat. Do this gently as well so the meat stays loosely combined. If you squeeze everything together into paste like consistency the meatballs will be tough..
3. Fry up a small piece of the mixture to check the flavor. Make any adjustments if needed then cover the bowl with plastic wrap and leave in the refrigerator overnight. You can skip this step if crunched for time but this helps the flavors all come together..
4. Get the sous-vide water bath warming to 145°. At this point you will want use a scoop to form the meatballs and lay out on a baking sheet lined with wax paper..
5. Place them into the freezer so they are firm enough to hold their shape when put in the sous-vide bag..
6. When the water is up to temp vacuum seal the meatballs you're going to make for dinner. Submerge in the water and set the timer for 1.5 hours..
7. Get sauce heating on the stove, homemade or favorite jarred brand..
8. When the time is up pour the meatballs and juices into the sauce and let simmer for about 20 minutes..
9. Serve on a fresh made bun with melted provolone or over noodles..

Might as well get some use out of my Anova. Heat tomato sauce in a medium pot until simmering and add meatballs. Serve meatballs, spooning sauce all over and grating more cheese on top. Sometimes a meatball can change your life. Other times, they're just really, really delicious.