Sous Vide Italian Meatballs
Dinners, Fridge/Freezer meals, Snacks And Appetizers
Ingredients
1 1/2 cups bread crumbs
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried parsley
1 tsp. garlic powder
1/4-1 teaspoon kosher salt
1/2 onion, finely minced
1 1/2 lbs. ground beef
1 1/2 lbs. Italian sausage
2 eggs
3 T. Spaghetti sauce or crushed tomatoes
1 1/2-2 quarts Red Sauce (Spaghetti Sauce)
Fry pan
Oil
Foil lined baking sheet
Immersion Circulator
Description
Not scaled, makes:
57- 1 ounce, 28- 2 1/8 ounce, 22- 3 ounce (a few of them 3 1/8), 13- 4 1/2 ounce balls.
Change up the amounts or mix of meat with some turkey(*1), plain ground pork, or all ground beef and use them in other dishes.
Use wet hands to shape your meatballs, this will cut down on sticking.
Directions
Mix the meat, eggs, seasonings (starting with the lowest amount of salt; some Italian sausage is salty.), crumbs, onion, and spaghetti sauce, until well combined.
Cook and taste test a small amount, and adjust if needed.
Shape into balls of desired size, line up on a baking sheet and freeze at least 2 hours or however long it takes until frozen through. This will help them hold their shape. This is especially important when you are vacuum sealing them.
Set circulator to 145 F.
Place into bags (don't cram, leave a little space) and seal. Return any to the freezer that you would like to save and cook later. Return them all to the freezer while the circulator heats if it is not ready.
Lower each bag into the circulator. Cook for:
1 hour for 1-2 oz. balls
1 1/2 hours for 3 oz. balls
2 hours for 4 1/2 oz. balls
Pull the bags out. At this point, you can put the bags in the refrigerator and continue later if desired.
Cut one corner of each bag and drain the liquid or dump the meatballs in a strainer.
Turn your oven on broil and line your meatballs up on a tray. Broil meatballs just until the outside is brown and crispy, rotating if needed.
Warm your sauce in a pan large enough to accommodate the meatballs and sauce. Add the meatballs and stir to coat. Keep warm while you prepare your pasta.
Notes
*1 Ground turkey tends to make a wetter mixture. Add another 1/2 cup of bread crumbs and omit the sauce in the mixture.