A Sous Vide approach to the classic, easy and delicious dish.
Cook your meatballs and sauce all in the same bag! All the flavors harmonize like they’ve been simmering all day.
- 1 lb. Ground Pork
- 1 lb. Ground Beef
- 1 Egg
- 1/2 cup Oatmeal
- 1 medium Yellow Onion
- 2 Cloves of Garlic
- 2 Sprigs of Fresh Oregano
- 1 can San Marzano Stewed Tomatoes
- Olive Oil
- Salt & Pepper
- Spaghetti
- Fresh Parmesan
Step 1
Set your Sous Vide Precision Cooker to 140°F/60°C.
Step 2
Finely mince the onion and garlic. De-stem the fresh oregano and chop. Lastly, empty the tomatoes into a bowl and mash them with a potato masher until they’re well mixed into the can juices.
Step 3
Combine pork, beef, egg, oatmeal, half the onion, half the garlic, and salt and pepper to taste. Mix thoroughly with hands until well combined.
Step 4
Use an ice cream scoop or your hands to make 8-9 meatballs. Each should be around 2-inches across.
Step 5
Heat a large saucepan over high heat and add some olive oil. Once the pan is piping hot, drop your meatballs in and sear on all sides. Set the meatballs aside.
Step 6
Drain the majority of the excess fat from the pan and add the remaining onion. Scrape the fond from the pan as you cook the onion until it’s translucent (use a little vegetable broth as needed to loosen the fond). Next stir in the garlic and the mashed San Marzano tomatoes and all the juices from the can. Salt & pepper to taste. Mix well and let simmer for 5 minutes. Turn off heat and let cool for five minutes.
Step 7
Combine meatballs and sauce into a 1-gallon vacuum sealer bag and seal.
Step 8
Place bag in the water bath and set timer for 2 hours.
Step 9
15 Minutes or so before the timer goes off, boil some water and add the spaghetti. Drain the spaghetti once cooked and add the sauce and meatballs, then enjoy!