This is your standard meatball recipe that you can take in any direction you want. Consider it a jumping-off point to start exploring different flavors and textures. If you want more of a TexMex style, try adding taco seasoning. Looking for a meatball sub? Finish the meatballs by broiling with marinara and mozzarella. These are perfect for pasta sauces, sandwiches, or just on their own.

Sous Vide Meatballs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 20 minutes
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  • 1½ lbs ground pork, veal, beef mix (meatloaf mix) 
  • ½ cup grated parmesan
  • ⅓ cup breadcrumbs 
  • 1 tbsp garlic, minced
  • ½ teaspoon dried oregano
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • 1 egg
  • ⅓ cup milk


Mix the meatloaf mix, parmesan, breadcrumbs, garlic, oregano, salt, and pepper together in a large bowl. In a small bowl or measuring cup whisk the egg and milk together. Pour into the mixing bowl and combine with the meat. 

Roll into approximately 24 2” meatballs and place in a vacuum-sealed bag and seal (here’s our DIY vacuum sealer guide).

Place in a Suvie pan and fill with water. Load into upper right zone of Suvie, fill the reservoir, enter cook settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 160°F for 1 hour

Top Zone: Sous Vide at 160°F for 1 hour

After the cook, remove meatballs from the bag and discard the liquid. Pat dry and broil for 10 minutes rotating meatballs halfway through cooking. Alternatively, toss the meatballs with your favorite sauce such as BBQ, teriyaki, General Tso’s, or marinara, and broil for 10 minutes, rotating pan halfway through cooking.


Nutrition Info per 1 Serving (4 Servings per Recipe): Calories 550, Total Fat 39.5g, Sodium 1098.3mg, Total Carbs 10.8g, Protein 36.8g

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