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Sous Vide Meatballs (Beef, Turkey, or Chicken)
These sous vide meatballs are perfectly tender and fully cooked with no risk of dry meatballs!
Ingredients
Equipment
Instructions
- 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.
Notes
Calories are calculated using ground turkey and for 3 meatballs.
- Use an ice cream scoop to form the meatballs if you have one
- Meatballs can be frozen after vacuum sealing, before sous viding
- Cook for a minimum of 1 hour 30 minutes if cooking from frozen
Calories: 253kcal, Carbohydrates: 7g, Protein: 24g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 731mg, Potassium: 295mg, Fiber: 1g, Sugar: 1g, Vitamin A: 152IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg
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