Sous Vide Paleo Meatballs
- COOK TIME: 12 hours
- PREP TIME: 15 minutes
- DIFFICULTY: Easy
- SERVES: 6
- 2 cloves garlic-minced
- 8 medium shitake mushrooms, sliced
- 1 medium shallot, finely chopped
- 150g small diced butternut squash
- 2 tbsp chopped coriander
- 1 tbsp chopped mint
- 1 stem lemon grass, finely chopped
- Zest 1 lime
- 50g raisins
- 25g toasted pumpkin seeds
- 900g ground minced beef
- 2 tbsp tomato paste
- 1½ tbsp paleo friendly fish sauce (we used Red Boat)
- ½ tsp sea salt
- ¼ tsp five spice powder
- 4 tbsp olive oil
As the paleo diet continues to grow in popularity, we wanted to highlight how you can simplify this change in lifestyle by using sous vide cooking methods.
Following our What is Paleo and is it For You article, we are reviewing some our favourite paleo recipe books and transforming one of the recipes in each book using sous vide equipment.
This week, we look at Well Fed and Well Fed 2 by Melissa Joulwan.
Melissa has a relaxed tone of voice which shines through in her books, encompassing her 6 years of experience living by the paleo diet.
With amazing extras like suggested playlists to cook along to, as well as fun facts and tips, these books really focus on the fun side of cooking.
Our favourite section of the book has to be ‘burgers, balls and bangers’ and we couldn’t resist giving Melissa’s Paleo Meatballs a try, sous vide style!
Meatballs seem to pop up on most paleo sites and recipe books, including Well Fed and Well Fed 2 which inspired our recipe.
This recipe makes enough for six hungry mouths, but don’t panic – you don’t have to cook them all today!
Meatballs are perfect as you can prepare them in advance or cook as many as you want on the day, and store the rest in the fridge or freezer in a vacuum sealer bag.
Our Sous Vide Paleo Meatballs are flavoured with delicate Asian style flavours inspired by Melissa’s recipe.
- Place the olive oil in a saucepan and gently fry the shallot, garlic, lemongrass, mushrooms and butternut squash until softened
- Add the raisins, lime zest, herbs and pumpkin seeds, and gently fry for a further 5 minutes. You can set this aside to cool
- In a large bowl, gently mix the softened mixture with the minced beef
- To the bowl, add the five spice powder, salt and tomato puree, and mix gently while making sure you don’t overwork the mince. When the ingredients are coming together, about half way through mixing, add the fish sauce. (Feel free to get in with your hands for a quick mix!)
- Divide the mixture into small pieces and use your hands to form small 1 ½ inch diameter balls. You should have enough mixture for around 36 meatballs
- Place 12 meatballs in each vacuum pouch, vacuum seal and cook in an 85 degree water bath for 12 hours
- Then lightly brown the meatballs you want to serve immediately in a hot pan to colour
- Serve and enjoy!
If you are cooking in advance or don’t want to serve straight away, vacuum seal the remaining meatballs and let them cool in an ice bath. Once cool, refrigerate and store for up to three days or place in the freezer for up to 9 months.
While we can’t top Melissa’s unique recipe names, such as “belly dance beet salad”, we hope our recipe is a fitting tribute to a fantastic book.
For more inspiration, browse through all of our sous vide recipes.