Delicate beef meatballs for the perfect dinner step by step in this sous vide recipe.
Ingredients
Serves: –+
- Ground beef 900 gr
- Dried bread crumbs 30 gr
- Beaten egg 1 pc
- Peeled and finely chopped shallot 1 piece
- Milk to soak bread crumbs 90 ml
- Chopped fresh parsley 3 tbsp
- Dried oregano 1 tbsp
- Garlic powder 1 tbsp
- Grated Parmesan cheese 3 tbsp
Method
-
Mix all the ingredients with ground beef.
-
Make the meatballs. You can get a dozen of small balls or 4-6 large balls if you're more into larger portions.
-
Lay out the meatballs on a tray and place it in the freezer for up to 1 or 2 hours.
-
Preheat sous vide cooker to 57°C.
-
Take the meatballs out from the freezer and vacuum them in bags. Each bag must have enough room for a cooking liquid circulation.
-
Immerse the bags into water. If the meatballs are small, you need to cook them for 1 hour. Larger meatballs require 3-4 hours of a cooking time.
-
Serve the meatballs immediately along with any sauce.
