Dinner is normally the last thing I want to worry about. In my house I don’t really do the cooking, but Dan usually isn’t home for dinner. We have learned that the best way to manage dinner time is for him to make things in advance that can either be cooked in a crock pot or with a precision cooker — basically a set it and forget it option. Dan will usually make a bunch of freezable dinner options on one of his days off so it’s really easy for me to defrost it the evening before and then cook it. I thought I would share one of our most recent meal prep dinners… sous vide meatballs and sauce!
Disclosure: This sous vide meatball post includes affiliate links. This means if you make a purchase I may make a small commission at no additional cost to you.
I much prefer eating homemade meatballs and sauce over frozen meatballs and a jar of sauce. This method of making the sous vide meatballs and sauce ahead of time and freezing allows us the flexability to know exactly what we are eating without spending hours on dinner. We use the precision cooker to make sure everything is cooked through with very little effort. The recipe Dan uses makes quite a few servings so we can split them up and eat them over several dinners.
Supplies for your Sous Vide Meatballs
- Mason Jar
- Precision cooker
- 1 pound of ground chicken
- 1/3 cup of chopped mint
- 1 tablespoon oregano
- 1 cup red onion
- 4 minced garlic cloves
- 1 egg
- 1 lemon zested
- We make the sauce according to Mike Isabella’s “Grand Mother” tomato sauce recipe. Except we substitute grape tomatoes for plum tomatoes.
Steps for your Sous Vide Meatballs
- Mix all the ingredients above into a bowl.
- Use 1 tablespoon of meat mixture and roll it into a ball.
- Brown the sides on the stove and let them rest on a cookie rack to cool.
- Make the sauce (see above for a link to the book we got our recipe from).
- Place 5-7 meatballs into the mason jar and pour the sauce around them.
- Place in freezer.
When you are ready to cook the sous vide meatballs you simply place them in the refrigerator the evening before so they start to thaw overnight. Then I sous vide the mason jar on 175 degrees for 1.5 hours. The only other thing to do is cook some pasta to put the meatballs and sauce on and make a quick side salad or veggies. It is super quick and easy!
What do you think of these sous vide meatballs? Is it something you would try to save time? Let me know in the comments!
If you liked this post check out Cooking with a Toddler: Shepherd’s Pie, How To Make a Delicious Meatless Monday Dinner, and How to Make the Perfect Sous Vide Summer Ice Coffee Recipe