Sous Vide Veal and Pork Meatballs in Lemon Caper Sauce
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
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Edge-to-edge perfection. No skill required.
Ingredients for 8
1lb. / 500g Ground Veal
1lb. / 500g Ground Pork
1 Smoked Sprat (tinned)
2 Slices of Sourdough Rye Bread (heals)
1⁄2 cup / 120ml Whole Milk
1 Medium Yellow Onion
1 heaping tablespoon of Marjoram
1 teaspoon Allspice
Salt and Pepper
Fresh Bay Leaves
2 cups / 500ml Beef Broth
1⁄4 cup of pickled Capers
Optional: Salted Potatoes and Red Cabbage to serve.
Set your Anova Precision Cooker to 145F/62.5C.
De-crust and cube the rye bread and soak it in the milk. You want it to completely fall apart -- this will be your binding agent.
Combine veal, pork, sprat, egg, onion, zest of the lemon, marjoram, allspice, salt and pepper and the rye and milk mixture into a mixing bowl and mix until completely combined.
Make 16 meatballs. They should be a little bigger than a golf ball but a little smaller than a pool ball.
Place the meatballs into a 6l/1.5g bag and add the beef broth and bay leaves. Remove the air and seal.
Place the bag into the water bath and set a timer for 1 hour.
Ready the Sauce
When the timer goes off, remove the bag from the water bath. Use tongs to get all the meatballs out. Put them on a serving tray and cover with foil to keep warm.
Strain the sauce into a pan and bring to a simmer and then add in a knob of butter to thicken as it reduces. Once it coats the back of a wooden spoon, add the capers.
Remove the sauce from the heat and add the meatballs to coat -- this isn't to cook, just coat. The return them to a platter with the sauce. Serve with potatoes and red cabbage or pickled beets.