Sous Vide Meatballs

Recipe: Sous Vide Meatballs

  By Jack Lawson  ,   

September 20, 2021

Meatballs are a family favourite no matter the season. Sous vide makes it easy to do large batches for the week, or as a Friday-night celebratory treat. Beef and pork are fast friends in this regard. With that said, if you're missing ground pork then sausages with the lining removed can do. Just make sure to remember that their flavor will impact the dish based on how they were seasoned (e.g. honey garlic, mild Italian, etc).

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 4 servings
Sous Vide Meatballs


1 lb lean ground beef

1/2 lb ground pork, or mild Italian sausage removed from its casing

1 egg, beaten

1/2 cup grated sweet onion

1/2 cup finely diced sweet onion

1/2 cup Parmigiano-Reggiano cheese, although American Parmesan will work with reduced flavor in a pinch

1/2 cup dry oats

2 cloves of garlic

2 springs of Oregano

1 can of San Marzano tomatoes, or your favorite brand

2 tbsp olive oil

kosher salt and freshly cracked black pepper to taste


1Begin by setting your water bath to 140 degrees Fahrenheit, or 60 degrees Celsius

2Using a cheese grater finely shred the onion. Mince your garlic, de-stem your oregano and mash your tomatoes until they reach your desired stewing consistency. Set aside.

3In a large mixing bowl combine the onion, garlic, oregano, pork, egg, and dry oats. Add salt and pepper to taste.

4Mix thoroughly by hand or using a wooden spatula until evenly combined.

5Heat a large saucepan to high heat. When piping hot add 2 tbsp of olive oil, add your meatballs and sear for 1-2 minutes per side. The goal here is to pre-sear the meatballs and give them some color.

6Set the meatballs aside and add your 1/2 cup of finely diced onion. Cook until translucent, about 3-5 minutes, while scrapping up the fond left behind by the meatballs.

7Next add your tomatoes and garlic. Continue stirring and scrapping the bottom of the pot.

8Reduce temperature to a simmer and maintain temperature for 5-minutes.

9Combine meatballs and sauce in a large vacuum sealable bag. If using a vacuum sealer rather than the water-displacement method make sure to use the 'wet' or 'moist' setting.

10Cook for 2 hours in the water bath.

11Finally, plate and serve your meatballs with a grating of fresh Parmigiano-Reggiano and freshly cracked black pepper. Enjoy with your favorite pasta, or on their own!

12Photo credit: nelea33/Shutterstock


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