Greek-Style Chicken Meatballs
Ingredients for 4.
Ingredients
| 1 pound (450 grams) | ground chicken |
| 1 tablespoon (14.79 mL) | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1 teaspoon (4.92 mL) | minced fresh oregano |
| 1 teaspoon (4.92 mL) | kosher salt |
| 1/2 teaspoon (2.46 mL) | grated lemon zest |
| 1/2 teaspoon (2.46 mL) | freshly ground black pepper |
| 1/4 cup | panko bread crumbs |
| — | Lemon wedges, for serving |
Instructions
Step 1 Set the Anova Precision Cooker to 146ºF (63.3ºC).
Step 2 In a medium bowl, combine chicken, olive oil, garlic, oregano, salt, lemon zest, and pepper. Using your hands, mix until thoroughly combined. Gently mix in panko.
Step 3 Divide chicken mixture into 12-14 meatballs. Carefully transfer meatballs to a large zipper lock bag. Carefully seal the bag using the water immersion technique. Be careful not to smash the meatballs.
Step 4 Place the bag in the water bath and set the timer for 2 hours.
Finishing Steps Step 1 When the timer goes off, remove the bag from the water bath. Transfer the meatballs to a foil-lined baking sheet. Heat broiler to high.
Step 2 Broil meatballs until well-browned, flipping once, 5 to 7 minutes total. Transfer to a plate and serve with lemon wedges.
From https://recipes.anovaculinary.com/recipe/sous-vide-greek-style-chicken-meatballs