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.
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.
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.