Sousvide meatballs with lamb, sausage and ground beef

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Name: 3 Meat Meatballs
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 12
Cuisine: Italian
Ingredients: 2 lb Ground Beef; 1 lb Ground Lamb; 1 lb Ground Pork Sausage Preferably sage type; 2 eggs; ~1/2 cup Bread crumbs for texture. based on preference. I prefer the italian style. if not, add in italian seasonings; salt to taste; Black pepper to taste; 1 cup Romano or Parmesan grated finely

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INGREDIENTS

2 lb Ground Beef
1 lb Ground Lamb
1 lb Ground Pork Sausage ; Preferably sage type
2 eggs
~1/2 cup Bread crumbs ; for texture. based on preference. I prefer the italian style. if not, add in italian seasonings
salt ; to taste
Black pepper ; to taste
1 cup Romano or Parmesan ; grated finely

Servings

INSTRUCTIONS

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

NOTES

Take your time while mixing. Make sure there are not large chunks of any one ingredient.

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3 Meat Meatballs

2 lb Ground Beef
1 lb Ground Lamb
1 lb Ground Pork Sausage Preferably sage type
2 eggs
~1/2 cup Bread crumbs for texture. based on preference. I prefer the italian style. if not, add in italian seasonings
 salt to taste
 Black pepper to taste
1 cup Romano or Parmesan grated finely

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

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 12 Servings

Calories: 465
Calories from Fat: 319 (69%)

Amt Per Serving		% DV

	Total Fat 35.5g	47 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 2.5g
Cholesterol 126.7mg		39 %
Sodium 851.5mg		29 %
Potassium 447.9mg		12 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.7g
Protein 32.7g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 465

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