Sous Vide Turkish Lamb Meatballs with Tzatziki Sauce
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 pound ground lamb
1/4 cup chopped fresh parsley
1/4 cup minced onion
1/4 cup toasted pine nuts, finely chopped
2 cloves garlic, minced
2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 cup whole milk yogurt
1/2 cup diced cucumber (about 1 small)
3 tablespoons chopped fresh mint
1 teaspoon lemon juice, plus more to taste
1/4 teaspoon cayenne pepper
Pita bread, for serving
Set the Anova Sous Vide Precision Cooker to 134ºF (56.7ºC).
Combine lamb, parsley, onion, pine nuts, garlic, 2 teaspoons salt, coriander, and cinnamon in a medium bowl. Using your hands, mix until well combined.
Roll lamb mixture into 20 meatballs, about 1 1/2 inches thick. Carefully divide meatballs between two zipper lock or vacuum seal bags. Carefully seal the bags using the water immersion technique. Be careful not to smash the meatballs.
Place the meatballs in the water bath and set the timer for 2 hours.
While the meatballs are cooking, prepare the tzatziki sauce: Combine the yogurt, cucumber, mint, lemon juice, cayenne, and 1 teaspoon salt in a medium bowl.
When the timer goes off, remove the bag from the water bath. Remove the meatballs from the bag. If you'd like to brown the meatballs, transfer them to a foil-lined broiler-safe baking sheet. Heat broiler to high.
Broil the meatballs for 3 to 5 minutes, if desired. Transfer meatballs to a serving platter. Serve the meatballs with tzatziki sauce and pita bread.