Succulent Spaghetti and Meatballs

A dinner staple in most homes, spaghetti and meatballs just received a new twist: this traditional, yet surprisingly delicious version of the sauce is made sous vide! If you don’t have a sous vide appliance, then you can cook this in a large saucepan instead of in the sous vide bath.

Servings: 4
Prep time: 15 minutes
Cook time: 2 hours 10 minutes


  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1 egg
  • 1/2 cup Italian bread crumbs
  • 1 medium yellow onion, minced fine
  • 2 cloves of garlic, minced fine
  • 2 sprigs of fresh oregano, chopped fine
  • 1 can stewed tomatoes, mashed well
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 package spaghetti pasta
  • Shaved parmesan, for garnish


  1. Preheat a sous vide bath to 140°F.
  2. Combine pork, beef, egg, bread crumbs, half the onion, half the garlic, and salt and pepper to taste, in a mixing bowl until well-combined.
  3. Form 8 meatballs, 2 inches wide, with your hands or a small ice cream scoop.
  4. Heat a large saucepan over high heat and add a tablespoon of olive oil.
  5. Sear meatballs on all sides; set aside.
  6. Drain the pan and add the remaining onion.
  7. Stir in remaining garlic, the tomatoes and juice from the can.
  8. Salt to taste.
  9. Mix well and simmer for 5 minutes.
  10. Turn off heat and let cool 5 minutes.
  11. Combine meatballs and sauce in a large vacuum bag and seal.
  12. Sous vide for 2 hours.
  13. Prepare spaghetti according to package instructions.
  14. Top with meatballs and sauce, and garnish with parmesan to serve..

Nutritional Info: Calories: 530 Sodium: 636 mg, Dietary Fiber: 3.2g, Fat: 17.9g, Carbs: 19.8g, Protein: 69.4g


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