Sous Vide Meatballs


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 Oreg ...

  • Rate This
Get ready for maximum comfort.
Read More

Shop Anova


Pro-level cooking techniques made simple.

Ingredients for 4

  • 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


  • Step 1

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

  • Step 2

    Mix ground beef and Italian sausage until well combined.

  • Step 3

    Mix yogurt and bread crumbs until well combined.

  • Step 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.

  • Step 5

    Shape meatballs into 1.5-2” diameter.

  • Step 6

    Place in vacuum bag or ziplock bag. If using vacuum bag, do not smash meatballs when sealing.

  • Step 7

    Sous vide for 3 hours.

    • Finishing Steps

    • Step 0

      Heat 1/2” of canola oil in a large skillet or Dutch oven to 350-400°F.

    • Step 1

      Remove meatballs from water bath and pat dry.

    • Step 2

      Deep fry meatballs for 1 minute on each side until deeply browned.

    • Step 3

      Serve with red sauce and pasta!

Latest Comments

140 F / 60 C Recipe Temp
Recipe Time
Prep Time