Thursday, January 29, 2015

Italian Meatballs


Spaghetti and meatballs is one of my oldest sons favorite meals. Actually almost any type of pasta is a hit with all my kids! So pasta recipes have become an almost weekly occurrence in our home. I always like to switch up the type of meat in my pasta dishes. Grilled chicken and grilled sliced sausage is a regular but I try to throw in meatballs whenever I can. This recipe for meatballs is very simple and easy. Throw it in your Sous Vide Supreme and they are cooked to the right consistency to make it an easy week night meal! 



Italian Meatballs

2 pounds extra lean Zaycon ground beef
4 eggs, beaten
1 teaspoon salt
2 Tablespoons garlic, minced
2 Tablespoons dried sweet basil
3 Tablespoons dried parsley
1 teaspoon oregano
1/3 cup grated Parmesan cheese
Italian bread crumbs

In a bowl mix together ground beef, eggs, salt, minced garlic, basil parsley, oregano, and parmesan cheese. Once it is all combined well together grab some bread crumbs and slowly add some until the mixture is firm enough to form balls. Form about 1 inch balls. Put the meatballs onto a cookie sheet or tray and place them in the freezer for a hour or two.

 Remove them and place the meatballs into the cooking pouches and vacuum seal them. Fill the SousVide Supreme water oven and preheat to 57 degrees C/135 degrees F. Submerge the pouch to cook for atlas one hour. If you make larger meatballs cook for 3 to 4 hours. Remove them once they are done. Grab a cast iron skillet and drizzle some olive oil and sear the meatballs quickly turning it just to brown each side. Serve with your favorite Italian red sauce and spaghetti noodles.



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