The combination of using the sous vide along with the addition of ground mushrooms resulted in an almost unbelievably moist and tender meatball.
Ingredients for 40-60 meatballs
900g skinless, boneless chicken thighs OR ground chicken
225g white button mushrooms, minced by hand or ground roughly in a food processor
1 onion, minced
5 cloves finely chopped garlic
2 eggs, lightly beaten
3/4 cup panko
1 cup crumbled feta
juice of 1 large lemon
zest from 1 lemon
1 big handful of Italian parsley, finely chopped
2 tbls dried greek oregano
1/4 cup chopped, fresh mint
2 tsp kosher salt (or to taste)
freshly ground black pepper
Read the Instructions here