Sous Vide Italian-Style Meatballs

The best Italian-style sous vide meatballs. These are delicious served fresh but also freeze incredibly well post sous vide and are easy to reheat and brown at your leisure!

These might seem a little fussy at first, but I promise the flavor payoff and easy batching will have you convinced that they are worth it in no time!

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Sous Vide Italian-Style Meatballs

Yield: 8 servings

Author: Erika Turk

Prep time: 30 MinCook time: 3 H & 30 MTotal time: 4 Hour

The best Italian-style sous vide meatballs. These are delicious served fresh but also freeze incredibly well post sous vide & are easy to reheat & brown at your leisure!

Ingredients

• 1 pound ground beef 85/15 or 80/20
• 1 pound ground pork
• 1 tbsp salt
• 1 cup buttermilk
• 1 (3/4 oz) packet unflavored gelatin
• 1 cup Italian-seasoned breadcrumbs
• 2 tsp onion powder
• 2 tsp soy sauce
• 1/2 tbsp anchovy paste
• 2 large eggs
• 1/2 cups parmesan finely grated
• 3 cloves garlic minced or grated finely
• 1/2 cup fresh parsley chopped

Instructions

1. Preheat sous vide bath to 140°.
2. In a large bowl, combine the meats with 1 tablespoon salt. Mix well & set aside for 30 minutes at room temp.
3. In another bowl, while the salted meat is resting, pour the buttermilk in & sprinkle the gelatin over it. Allow to hydrate for 10 minutes. Add the bread crumbs & allow to soak for another 10 minutes, mixing occasionally.
4. After the meat has rested, add the onion powder, soy sauce, anchovy paste, eggs, cheese, garlic & parsley to the bowl. Add the buttermilk mixture and mix gently until just combined (don't over-mix, it makes for tough meatballs).
5. Form a mini meatball (a teaspoon or so) & microwave for 30 seconds. Taste for seasonings, adjust if necessary.
6. Form into meatballs. If using a vacuum sealer, transfer meatballs to the freezer and allow to harden before sealing to preserve shape. If using the water displacement method gently bag meatballs.
7. Cook the meatballs for 3 hours at 140°
8. Remove from bath & dry meatballs well.
9. Sear in oil over high heat or deep fry at 400° until well browned. Add to sauce & serve as desired!

sous vide italian style meatballs

dinner, main course, beef, pork, sous vide

italian

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