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
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.
Cook in preheated water bath for 1-4 hours.
Searing is optional but makes for a prettier presentation!