Sous Vide Old School Spaghetti And Meatballs

Ingredients for 4

• 1 lb. Ground Pork

• 1 lb. Ground Beef

• 1 Egg

• 1/2 cup Oatmeal

• 1 medium Yellow Onion

• 2 Cloves of Garlic

• 2 Sprigs of Fresh Oregano

• 1 can San Marzano Stewed Tomatoes

• Olive Oil

• Salt & Pepper

• Spaghetti

• Fresh Parmesan

Directions

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 140°F/60°C.

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  Step 2

  Finely mince the onion and garlic. De-stem the fresh oregano and chop. Lastly, empty the tomatoes into a bowl and mash them with a potato masher until they're well mixed into the can juices.

• 

  Step 3

  Combine pork, beef, egg, oatmeal, half the onion, half the garlic, and salt and pepper to taste. Mix thoroughly with hands until well combined.

• 

  Step 4

  Use an ice cream scoop or your hands to make 8-9 meatballs. Each should be around 2-inches across.

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  Step 5

  Heat a large saucepan over high heat and add a few glugs of olive oil. Once the pan is piping hot, drop your meatballs in and sear on all sides. Set the meatballs aside.

• 

  Step 6

  Drain the majority of the excess fat from the pan and add the remaining onion. Scrape the fond from the pan as you cook the onion until it's translucent (use a little vegetable broth as needed to loosen the fond). Next stir in the garlic and the mashed San Marzano tomatoes and all the juices from the can. Salt & pepper to taste. Mix well and let simmer for 5 minutes. Turn off heat and let cool for five minutes.

• 

  Step 7

  Combine meatballs and sauce into a 1-gallon ziplock bag and use the water-submersion method to remove excess air.

• 

  Step 8

  Place bag in the water bath and set timer for 2 hours.

• Plate and Serve

• 

  Step 0

  Remove bag from the water bath and place in a bowl. Take out the meatballs and place in a serving dish. Pour the sauce into the bowl. Boil half a pack of your favorite spaghetti until al dente and drain. Add some sauce to the pan and return the spaghetti to coat.

• 

  Step 1

  Plate up with two meatballs, freshly grated parmesan, and a nice sprig of fresh oregano.

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