Chicken Meatballs

• 450 g ground Chicken
• 1 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1 tsp fresh Oregano, minced
• 1 tsp Kosher salt
• 1/2 tsp Lemon zest, grated
• 1/2 tsp Black Pepper, freshly ground
• 1/4 cup Panko bread crumbs

Set sous vide to 146 F / 63.3 C. 

In a bowl, combine chicken, olive oil, garlic, oregano, salt, lemon zest, and pepper. Using hands, mix until thoroughly combined. Gently mix in panko. 

Divide chicken mixture into 12 - 14 meatballs, and carefully transfer the meatballs to a large zipper lock bag. Seal the bag using the water immersion technique.

Place the bag in the water bath and set the timer for 2 hours. When the times goes off, remove the bag from the water bath.

Transfer the meatballs to a foil-lined baking sheet. 

Heat broiler to high.

Broil meatballs until well-browned, flipping once. 

Transfer to a plate and serve with lemon.