Bakso Recipe
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Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
497 kcal
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Course
Snacks
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Cuisine
Indonesian
Bakso Recipe
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This Bakso recipe will help you make flavorsome and tender beef meatballs with a slightly chewy texture. Find out how to create authentic Indonesia's favorite street food of juicy meatballs with savory soup at home.
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Ingredients
For the meatballs:
- 1.1 pounds ground beef
- 3.5 ounces ice cubes
- 1 egg white
- 3.5 ounces tapioca starch
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon white pepper
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1½ - 2 teaspoons salt or according to taste
- 8 cups water
For the soup:
- ½ beef rib cut into small pieces, weight approx. 1 lb / 225 g
- 12 cloves garlic minced into a paste
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 green onion finely sliced, or scallions
- ¾ teaspoon ground white pepper
- 2 teaspoons salt or to taste.
Optional:
- shallot fried
- chili sauce
- Sweet soy sauce
- white vinegar
- noodles rice vermicelli or egg noodles
- pak choy or other greens
Instructions
- Put the ice cubes in a food plastic bag, using a rolling pin, and crush the ice cubes into small pieces.
- Place the meat in the food processor and process it as you add the crushed ice gradually until the beef becomes a smooth, thick paste.
- Add the egg white and process again.
- Add tapioca starch, garlic powder, onion powder, white pepper, baking powder, sugar, and salt. Process again until everything turns into a smooth mixture.
- Bring the water to boil in a large cooking pot.
- Once the water boils, take a tablespoon of the mixture, shape it into a round ball, and slide it into the boiling water. Tip: wet your hands and the spoon before you do it so the mixture doesn't get too sticky to your hands.
- Finish making the round balls and let them cook in the water. When the meatballs come to the water surface, leave them float for another 3-4 minutes before taking them out of the pot.
- When all the meatballs are cooked, reserve the water for the soup.
- Place the beef ribs in a smaller cooking pot and put 2-3 cups of fresh water. Bring the water to a boil and let it simmer for about 5 minutes. Then drain and discard the water, and set the ribs aside.
- Heat the cooking oil in a frying pan, add minced garlic, and stir-fry until it releases aroma and turns light golden.
- Add the garlic to the reserved water from cooking the meatballs, followed by boiled ribs, ground white pepper, and salt. Bring the water back to boil at medium-high heat, then turn it down and let it simmer for at least 30 minutes. Add sliced scallion.
Notes
- You can use lean beef meat if the ground beef is unavailable—just the meat in small pieces before processing it in the food processor.
Nutrition Information
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Calories
497kcal
(25%)
Carbohydrates
29g
(10%)
Protein
23g
(46%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
2g
(100%)
Cholesterol
89mg
(30%)
Sodium
2266mg
(94%)
Potassium
434mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
31IU
(1%)
Vitamin C
4mg
(4%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 89mg | 30% |
| Sodium | 2266mg | 94% |
| Potassium | 434mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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