Sous Vide Meatballs (Beef, Turkey, or Chicken)

Sous vide meatballs are perfectly tender and fully cooked: no risk of dry meatballs! Cook from frozen or fresh for the best meatballs you’ve ever had, whether they’re made with beef, turkey, or chicken.


– 1 lb Ground Beef, Turkey, or Chicken – 1 Egg – 1/2 cup Panko bread crumbs – 1 tsp Onion Powder – 1 tsp Garlic Powder – 1 tsp Italian seasoning – 1 tsp Salt – 1/2 tsp Black Pepper – 1 tbsp Olive Oil, optional, for searing

If cooking immediately, preheat a water bath to your desired temperature. I like 145 degrees F for beef and 150 degrees F for chicken or turkey. Cook as high as 160 degrees F for a more traditional, less juicy texture.

Add all ingredients to a large bowl. Wash your hands and use them to mix everything together.

Form into 12 equal sized balls. I use an ice cream scoop. If you have the time, freezer for 30 minutes – 1 hour on a parchment lined baking sheet.

Carefully add all the meatballs to a zipper top or vacuum seal bag in a single layer without touching. Gently remove the air. Use the water displacement method if using a bag or the manual setting on your vacuum sealer if vacuum sealing.

At this point, you can freeze the meatballs or cook immediately.

Cook in preheated water bath for 1-4 hours.

Searing is optional but makes for a pretty presentation. If you'd like to sear, set a large skillet over medium high heat. Add 1 tbsp olive oil. Sear the meatballs on all sides until browned.