Steam baked meatballs including 1.4 lb of ground pork, 1 lb ground beef, 1 cup matzo meal soaked in 1 cup milk, 1+ cup Parmigiano-Reggiano, 1/2+ cup ground dried mushrooms, 1 egg, 2 tablespoons dried garlic, and 1 tablespoons each of basil and parsley. Used a 1.75" scoop to make 27 meatballs, then stored in fridge until ready. Oven set to 350ºF, rear convection. Used the probe set to 160ºF, took slightly longer than 10 minutes (wasn't checking, less than 20, I think). Anova says that these meatballs can be held indefinitely in Sous Vide Mode at 140ºF/50% steam.
I did not add additional salt (Andrea Gentl says ground mushroom can take place of salt) but these meatballs lacked pizazz.
Tomato sauce made in Instant Pot with the usual ingredients plus plenty of Zinfandel.
