Sous Vide Beef Meatballs | Recipe by sousvidetools.com

Sous Vide Beef Meatballs

  • COOK TIME: up to 4 hours
  • PREP TIME: 20 minutes
  • DIFFICULTY: Easy
  • SERVES: makes 12

Ingredients

  • 0.9 kg Wagyu (or other) ground beef
  • 30 g dried bread crumbs
  • 60 to 90 ml milk (enough to soak the bread crumbs)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • ½ shallot, peeled and finely diced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 3 tablespoons grated Parmesan cheese

 

For serving

  • Your favourite sauce

Method

Method

  1. Combine all of the ingredients with the ground beef. Try not to over mix or handle the mixture too much. Combine until just mixed
  2. Roll the mixture into balls. You should get up to 12 small balls or if you prefer, 4-6 large meatballs
  3. Arrange the meatballs on a tray and freeze for 1-2 hours. This will help to firm the meatballs
  4. Fill and preheat your water oven to 57°C
  5. Take the meatballs from the freezer and place them in vacuum cooking pouches. Use multiple pouches so as not to over crowd the meatballs
  6. Submerge the pouches into the water oven and if making smaller meatballs cook sous vide for 1 hour. For larger meatballs cook for 3-4 hours
  7. Take the meatballs from the pouches and serve immediately along with a sauce of your preference
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