Sous Vide Meatballs

Get ready for maximum comfort.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:30

Recipe Time: 03:00

Temperature : 140F / 60C

Ingredients

• 1 pound ground beef
• 1 pound ground Italian sausage
• 1 cup plain yogurt
• 1 cup Italian breadcrumbs
• 1 tablespoon soy sauce
• 1/2 tablespoon anchovy paste
• 2 cloves of minced garlic
• 1 cup Parmesan cheese, grated
• 2 eggs

Directions

1. Set Anova Sous Vide Precision Cooker to 140°F / 60°C
2. Mix ground beef and Italian sausage until well combined.
3. Mix yogurt and bread crumbs until well combined.
4. Add soy sauce, eggs, Parmesan, anchovy paste and garlic to meat mixture. Throughly combined. Add yogurt/bread crumb mixture to meat and mix well.
5. Shape meatballs into 1.5-2” diameter.
6. Place in vacuum bag or ziplock bag. If using vacuum bag, do not smash meatballs when sealing.
7. Sous vide for 3 hours.

Finishing Steps

1. Heat 1/2” of canola oil in a large skillet or Dutch oven to 350-400°F.
2. Remove meatballs from water bath and pat dry.
3. Deep fry meatballs for 1 minute on each side until deeply browned.
4. Serve with red sauce and pasta!