Sous Vide Meatballs

5 from 2 votes

Perfectly tender, juicy and never, ever dry, these sous vide meatballs are packed full of flavor and always a hit.

Prep Time10

Cook Time3 10

Freeze3

Total Time6 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 458kcal

Combine all the ingredients (except avocado oil) in a bowl and mix to combine, being sure not to overmix. **use your hands for best and easiest mixing
Roll into 2" meatballs and place on a baking sheet.
Place the baking sheet directly in the freezer for 3 hours or overnight to let the meatballs freeze.
Heat a sous vide water bath to 140°F.
Place the frozen meatballs in a vacuum seal bag and seal.
Place the meatballs in the water bath and cook for 3 hours.
Remove from the bag and pat the meatballs dry with a paper towel.
Heat the avocado oil in a skillet over medium heat. Add the meatballs and brown, about 1-2 minutes per side.
Remove and serve plain or with sauce.

You can substitute ground turkey or chicken for the beef - just increase the temperature to 150°F.

Make these ultra decadent by placing a piece of cheese in the middle of the meatball so it's cheesy and gooey when you cut into it.

Don't try to vacuum seal the meatballs if they are not frozen - they will mush together! If you prefer to not freeze them, use a ziplock freezer bag and the water displacement method (explained above).

You can substitute full fat cottage cheese for the ricotta cheese if its easier.

90/10 ground beef works best for this recipe, but you can use 85/15 or even 97/3 as the sous vide is very forgiving.