Sous Vide Turkish Lamb Meatballs with Tzatziki Sauce

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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 ...

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Recipe Temp 134 F / 56.7 C
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Lamb takes well to bold, fragrant flavors, like the warm spice and zippy garlic in these Turkish-style meatballs. The Anova Precision Cooker ensures tender, moist results — no need to worry about over mixing the ingredients. Instead of using traditional rice or bulgur in the mix, I’ve substituted pine nuts for a rich and nutty touch. The pine nuts also keep the meatballs gluten-free. (You’ll need to skip the pita bread for an entirely gluten-free dish.) On the side is a simple tzatziki sauce made with yogurt, cucumber, mint, and lemon.
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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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (56.7ºC).

  • 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.

  • 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.

  • Step 4

    Place the meatballs in the water bath and set the timer for 2 hours.

  • 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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      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.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time