Sous Vide Chicken Parmesan Meatballs
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
These are delicate chicken meatballs, filled with mozzarella (or your favorite cheese), then tossed with tomato sauce and topped with Parmesan and crispy panko crumbs—a few ingredients coming together for some great chicken parmesan flavor. You can pass these as appetizers with toothpicks or on top of pasta for a great main dish.
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Ingredients for 6
1 pound (.5 kg) ground chicken
2 tablespoons (28g) finely chopped onion
1/4 teaspoon (2g) garlic powder
Salt and pepper to taste
2 tablespoons (28g) seasoned breadcrumbs
1 egg
32 small-dice cubes mozzarella or herbed cheese
1 tablespoon (15g) butter
3 tablespoons (40g) panko
1/2 cup (118ml) tomato sauce
1/2 ounce (15g) Parmesan cheese, grated
Chopped parsley for garnish
Directions
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Step 1
Heat water to 145ºF/62.7ºC
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Step 2
While water heat, mix chicken with onion, garlic powder, salt and pepper, seasoned breadcrumbs, and egg. Use small scoop to scoop out 32 balls of mixture.
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Step 3
Top each ball with 1 cube cheese. Gently press meat around cheese, shaping mixture into ball and gently placing into zip-close plastic bag (Note: use 4 quart size bags—you’ll have better luck at keeping the meatballs apart. when they cook) Place bags of meatballs in freezer 20 minutes before sealing them using water immersion method to create vacuum. (The meatballs will get slightly flattened.) Place in water and cook 45 minutes.
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Finishing Steps: Garnish and Serve
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Step 0
Remove from cooking water and remove meatballs from bags, gently breaking apart any meatballs that have cooked together.
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Step 1
Melt butter over medium-high heat. Add panko and cook, stirring, until golden brown. Warm tomato sauce over medium heat.
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Step 2
Place meatballs in serving dish. Top with tomato sauce, then bread crumbs, then cheese and finally, chopped parsley. Serve immediately, passing with toothpicks or small forks.