---
title: Lone Mountain Wagyu Meatballs In Sous Vide Oven Video Recipe
description: This step-by-step instructional video explains how to make the perfect Wagyu Meatballs in your Sous Vide Water Oven using our 100% Fullblood Wagyu Ground Beef.
---

[Recipes | Lone Mountain Wagyu](https://blogs.lonemountainwagyu.com/recipes)

# [Lone Mountain Wagyu Meatballs In Sous Vide Oven Video Recipe](https://blogs.lonemountainwagyu.com/recipes/lone-mountain-wagyu-meatballs-in-sous-vide-oven-video-recipe)

 Written by [Lone Mountain Wagyu Staff](https://blogs.lonemountainwagyu.com/recipes/author/lone-mountain-wagyu-staff) | January 20, 2018

This step-by-step video recipe explains how to make the perfect Wagyu Meatballs in your Sous Vide Water Oven using our [100% Fullblood Wagyu Ground Beef.](http://www.lonemountainwagyu.com/collections/all-products/products/ground-beef)

Full Recipe, reposted from [SousVide Supreme](http://www.sousvidesupreme.com/)

*Courtesy of Quinn Rudee*  
Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch)

**INGREDIENTS**

- 1 pound [Lone Mountain Wagyu Ground Beef](http://lonemountainwagyu.com/collections/all-products/products/ground-beef)
- ¼ cup (30 g) \\dried bread crumbs
- 2 to 3 ounces (60 to 90 ml) \\ milk (enough to soak the bread crumbs)
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- 1 large egg, beaten
- ½ shallot, peeled and finely diced
- 3 tablespoons (7 grams)  chopped fresh parsley
- 1 tablespoon (15 ml) dried oregano
- 1 tablespoon (15 ml) garlic powder
- 3 tablespoons (33 g) grated Parmesan cheese

**For serving**

- Your favorite dipping or barbecue sauce, for cocktail meatballs
- Marinara or Putanesca sauce for large meatballs

**For searing (optional)**

- 1 to 2 tablespoons (15 to 30 ml) high-smoke-point oil

**DIRECTIONS**

1. In a bowl, mix the ground meat with all remaining ingredients, until just combined. Do not over mix.
2. Form the mixture into balls (about 1-inch/2.5 cm diameter for cocktail meatballs)
3. Put the meatballs onto a tray and freeze them for an hour or two to firm them before putting them into [the cooking pouch(es)](http://www.sousvidesupreme.com/Vacuum-Seal-Pouches-Bags-Large/Product.aspx?ProductID=197&DeptID=1) and vacuum sealing. Use the Gentle suction or slow speed setting, if possible, to avoid deforming their shape.)
4. Fill and preheat the SousVide Supreme water oven to 135F/57C.
5. Submerge the pouch to cook for at least one hour, for small meatballs, and 3 to 4 hours for large meatballs.
6. Remove the meatballs from the pouch and serve with your favorite sauce.
7. Optional – searing: 
     1. Pat the meatballs dry with paper towels (kitchen paper).
     2. On the stovetop, heat the oil in a skillet over high heat.
     3. Sear the meatballs, quickly, turning to brown on all sides.
     4. Serve as above.

 **Buy your Lone Mountain Wagyu Ground Beef **

[View full post](https://blogs.lonemountainwagyu.com/recipes/lone-mountain-wagyu-meatballs-in-sous-vide-oven-video-recipe)

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