3 Meat Meatballs
Sousvide meatballs with lamb, sausage and ground beef
- Preparing Time: 20 minutes
- Total Time: 3 hours
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 2 eggs
- salt to taste
- black pepper to taste
- 2 lb ground beef
- 1 lb ground lamb
- 1 lb ground pork sausage preferably sage type
- ~1/2 cup bread crumbs for texture. based on preference. i prefer the italian style. if not, add in italian seasonings
- 1 cup romano or parmesan grated finely
- Carbohydrate 1.66942916666667 g
- Cholesterol 126.688879975 mg
- Fat 35.4884100481667 g
- Fiber 0.00220833333333333 g
- Protein 32.7042065225833 g
- Saturated Fat 14.9579086847167 g
- Serving Size 1 1 Serving (191g)
- Sodium 851.526908325 mg
- Sugar 1.66722083333333 g
- Trans Fat 3.45763959135 g
- Calories 465 calories
1a. Preheat Sousvide to 132 degrees F. (this is for medium rare. if you want medium, increase to 138) 1b. Leave the meats out until they are warm enough to mix with hands. 2. Add meats to large mixing bowl and mix until evenly combined(usually use hands) 3. Add eggs, salt, pepper and cheese to the mix, mix thouroughly again 4. Add bread crumbs and mix until texture preference(more bread crumbs=more dense) 5. Shape meatballs into 1.5" diameter spheres 6. Add meatballs to vacuum bag with a half inch between the meatballs 7. Vacuum seal the bag 8 Place Vacuum sealed bags into the sousvide making sure that they are totally submerged 9. Cook for 2.5-4 hrs 10. (optional) sear the meatballs to golden brown crust
