Sweet meatballs

[docjsmith]

We have probably all had the grape jelly appetizer meatballs. My wife has requested them for the holidays. Has anyone brought something like this to the sous vide realm? I’d like to mix the sauce and make the meatballs and put it all (raw) into the sous vide bath. Perhaps then being able to even freeze until the day of serving in the bag — and reheat by sous vide.
I was kinda thinking temp 140F (ish) for 4hrs or even 6hrs….
Does anyone have any suggestions or see any fatal flaws in this scenario?

Man, I love this website and group! I recommend it all the time!

John

as a side note: I’m currently SV some chicken breasts at 155 for 4 hours to then pull and make Buffalo Chicken Eggrolls

[DTro]

I don't SV, so take this as you will. I am not sure if I would like the texture. I would think that you will miss the browned caramelized exterior on the meat balls and the comforting mouth feel of bitting through it. But hey, I am ups for experiments. Hope it works out well!

[Oak Smoke]

I can see using SV to get them up to safe temp but I would think they’re going to need to be put on the grill or under the broiled for some browning and firming up. Straight out of the SV I’m thinking the taste and texture will both leave something to be desired. Also like Matt at Meat Church says, we eat with our eyes first, I don’t know that they will look so good with out being browned.

[Draznnl]

+1

[acorgihouse]

Agree. I never heard of grape jelly meatballs, kind of wish I hadn't?, but still... I sous vide regularly and I agree with the above. It will not do anything to the surface, no browning, no crust, so you will basically have the texture of a raw meatball. Just cooked. You could sous vide for convenience, but you will still need to put them on a pan in oven, or on grill, or nobody will eat them. Trust me.