Sous Vide Turkish Lamb Meatballs with Tzatziki Sauce
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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
Kosher salt
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (56.7ºC).
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Step 2
Combine lamb, parsley, onion, pine nuts, garlic, 2 teaspoons salt, coriander, and cinnamon in a medium bowl. Using your hands, mix until well combined.
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Step 3
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.
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Step 4
Place the meatballs in the water bath and set the timer for 2 hours.
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Step 5
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.
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Finishing Steps
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Step 0
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.
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Step 1
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.