Sous Vide Turkey Meatballs with Mozzarella and Pesto
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 ...
Shop Sous Vide Cookers
Sous vide made easier than ever.
Ingredients for 4
1 pound ground turkey
3 scallions, finely chopped
1 large egg, beaten
1 tablespoon seasoned breadcrumbs
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/2 cup plus 2 teaspoons pesto
2 ounces mozzarella, torn into 1/4-ounce pieces
4 large dinner rolls, split, for serving
Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
In a medium bowl, combine turkey, scallions, egg, breadcrumbs, and oregano. Season with salt and pepper. Using your hands, mix until well combined.
Divide the turkey mixture into 8 portions and press a slight indentation into each portion.
Top each portion of turkey mixture with 1/4 teaspoon pesto and 1/4 ounce mozzarella cheese. Press meat gently up and around the filling, sealing in the cheese and pesto. Shape each portion into a meatball.
Divide the meatballs between 2 large zipper lock bags. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bags from the water bath. Carefully remove the meatballs from the bags and pat dry with paper towels.
Heat remaining 1/2 cup pesto in a nonstick skillet over medium heat. Add the meatballs, stirring gently to coat meatballs with hot pesto.
Place 2 meatballs in each dinner roll. Serve.