Sous-Vide Buffalo Meatballs with Spicy Paprika SaucePrint Recipe
- 1 lb ground organic grass fed buffalo meat
- 1/4 cup flaxseed
- 2 tbsp dried lavender buds
- 1/8 cup organic almond milk
- 2 peeled and steamed Roma tomatoes, such as Jovial Organic Tomatoes
- 1/8 cup water
- 1/8 cup EVOO
- 1 tbsp hot smoked Spanish paprika
- 1/4 cup organic parsley, roughly chopped
Get your sou vide going by setting it to 140 F while you make the meatballs.
Mix the buffalo, flaxseed, almond milk, lavender, and salt/pepper in bowl before using your hands to form 8-9 golf size pieces. Place the raw meatballs into a Ziploc bag and close the seal almost all the way, leaving about 1/2 in open.
When the sous vide is ready, carefully place the meat balls in the water, and allow the remaining air to dissipate from the bag before sealing and allowing to cook for 2.5 hours.
To make the sauce, blend the 2 tomatoes, EVOO, water, and paprika with additional salt and pepper on high. The sauce is pretty much ready to go you just have to heat it up on the stove on low for about 10 minutes before serving.
Plating the dish requires a generous amount of sauce per plate, top it off with fresh parsley and add 2-3 meatballs per person. Top with shredded cheese and serve alongside roasted zucchini and sweet potatoes.
Don't forget about the laws of thermodynamics here! Using a Ziploc bag and gently immersing it into the water will push the remaining air out of your cooking vessel, which vacuum seals it so all those good juices stay where you want em.
There are multiple reasons as to why I love sous-vide. Not only it is impossible to overcook something due to the cooking technique, which uses constantly moving heated water to cook the ingredient at a stable temperature that you set, but you can just walk away and forget about it. As for the meatballs and sauce? Its not your typical recipe. The meat is so juicy, the sauce almost distracts from it, but given my half French side, I need a bit of sauce with almost everything and since its made in 5 minutes in a blender if you decide to veto it, at least you didn’t slave away on it and can rescue it for something else. The secret ingredient of lavender buds, yes you read that correctly, give the meat an pleasant unami taste that keeps you going back for more. And because thats just not enough for recipes here at toasty, its taken to a whole other level with added benefits from the flaxseed instead of bread fillers and eggs, to hold the meat ball together and pump in even more moisture. Feel free to finish them off on the grill for a bit of a charred taste, and serve along with pasta, cauliflower rice, or a hunk of GF bread.