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 ...
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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
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 140°F / 60°C
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Step 2
Mix ground beef and Italian sausage until well combined.
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Step 3
Mix yogurt and bread crumbs until well combined.
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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.
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Step 5
Shape meatballs into 1.5-2” diameter.
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Step 6
Place in vacuum bag or ziplock bag. If using vacuum bag, do not smash meatballs when sealing.
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Step 7
Sous vide for 3 hours.
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Finishing Steps
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Step 0
Heat 1/2” of canola oil in a large skillet or Dutch oven to 350-400°F.
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Step 1
Remove meatballs from water bath and pat dry.
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Step 2
Deep fry meatballs for 1 minute on each side until deeply browned.
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Step 3
Serve with red sauce and pasta!