By Todd Barron @ FoodieCuisine.com
I have written about my sous vide machine in the past but have not really used it much since. The other weekend I decided to make spaghetti and meatballs and remembered that I have the perfect machine for such an adventure, the sous vide supreme!
To start with I prepare a batch or “normal” meatballs with ground veal, ground beef, fresh breadcrumbs, onions, seasoning, and an egg.
Raw meatballs rolled and ready to go
I then vacuum seal the meatballs in batches of four in preparation to put in the water bath (aka sous vide supreme.)
Sealed meatballs
I fill the sous vide supreme with hot water and set it to 60 degrees Celsius which should result in perfectly Medium meatballs. Once heated, I add the sealed meatballs to the water bath.
Sealed meatballs first into the water bath
I set the temp to 60 degrees Celsius, close the lid, and let it do its thing for four hours. Once done, I open it up to nice smelling meatballs (you can smell them through the plastic.)
The meatballs after four hours.
I remove the meatballs from the sous vide machine, dry off the plastic, and prepare to cut them open with scissors.
The cooked meatballs still in the packaging.
Once removed from the packaging the meatballs do not look that appetizing. They are cooked perfectly but the sous vide method results in “grey” looking meat. This is easy enough to fix though with some hot oil and butter in a skillet.
Removed from the packaging but not seared yet.
And voila, once I sear them in a skillet they look as good as they taste. Perfectly moist and bursting with flavor. I forgot how much I love the sous vide method and will be sure to remember in the future.
Seared and perfectly cooked!
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