Savory Indonesian Beef and Liver Meatballs (Bakso Hati)

Beef and Liver Meatballs (Bakso Hati dan Daging Sapi) Recipe

Elevate your culinary repertoire with this Indonesian-inspired Beef and Liver Meatballs recipe, a delightful dish that blends rich flavors and textures. This recipe utilizes a blend of beef and liver, creating meatballs that are savory, satisfying, and perfect for various dishes. Whether you’re preparing a hearty soup or a main course, these meatballs will add depth and flavor to your meals.

Ingredients

• 1/4 kg Beef Liver – This ingredient forms the base of your meatballs, providing a unique and rich flavor.
• 2 tablespoons Ground Beef – Adds extra meatiness to complement the liver.
• 8 Ice Cubes – Crushed or blended to ensure the meat mixture remains cool and manageable.
• 1 Free-Range Chicken Egg – Acts as a binder to hold the meatball mixture together.
• 1 tablespoon Ground Coriander – Infuses the meatballs with a warm, aromatic flavor.
• 1/2 teaspoon Baking Powder – Helps to give the meatballs a light and airy texture.
• 1 tablespoon Ground Black Pepper – Adds a subtle kick to the meatballs.
• 3 Large Garlic Cloves – Minced or finely chopped to infuse the meatballs with a robust garlic flavor.
• Tapioca Flour – Used to bind the mixture and help shape the meatballs.
• Water for Boiling – To cook the meatballs and ensure they are tender.
• Salt and Sugar – To season the meatball mixture to taste.
• 1 tablespoon Garlic Powder – Enhances the garlic flavor in the meatballs.

Instructions

1. Prepare the Liver: Start by boiling the beef liver in water until it is fully cooked. Once cooked, transfer it to a blender and blend until smooth. This will create a fine liver paste that will be mixed into your meatball mixture.

   Related Articles

   • 
     Indonesian Spicy Meatball and Chicken Feet Soup
   • 
     Tangy Indonesian Beef Stew – Asem Asem Daging Sapi Recipe
   • 
     Crispy Mozzarella and Smoked Beef Risoles
   • 
     Tangy Indonesian Beef Bone Soup (Asem Asem Tulang Sapi)

2. Mix the Meatball Ingredients: In a large bowl or blender, combine the ground beef with the blended liver paste. Mix thoroughly to ensure the two components are well integrated. Add the ground coriander, black pepper, garlic powder, and the free-range chicken egg. Stir the mixture until evenly combined.

3. Incorporate the Ice and Flour: Add the ice cubes to the meat mixture. This helps to keep the mixture cold, which is important for maintaining the right texture in the meatballs. Gradually incorporate the tapioca flour into the mixture until the consistency is firm enough to shape into meatballs. Add the baking powder, salt, and sugar. Taste a small amount of the mixture (just a tiny bit on the tip of your tongue) to adjust the seasoning as needed. Be sure to spit out the taste test.

4. Form and Cook the Meatballs: Bring a pot of water to a gentle boil over medium heat. With wet hands, shape the meat mixture into small meatballs. Gently drop them into the boiling water. Cook the meatballs in batches, avoiding overcrowding the pot. Continue to boil until the meatballs float to the surface and are fully cooked, about 10-15 minutes.

5. Cool and Store: Remove the meatballs from the pot and let them drain on a plate. These meatballs can be used immediately or stored for later use. The remaining broth can be saved as a flavorful base for soups or stews.

Tips

• For a smoother texture, you may want to pass the liver through a fine mesh sieve after blending.
• If you prefer a more pronounced garlic flavor, you can adjust the amount of garlic powder and minced garlic to suit your taste.
• Ensure that the ice cubes are finely crushed or blended to help keep the meat mixture cold and easy to handle.

These Beef and Liver Meatballs are versatile and can be enjoyed in various dishes, from traditional soups to inventive casseroles. Their rich flavor and tender texture make them a delightful addition to any meal. Enjoy the process of making these flavorful meatballs and the delicious results they bring to your table.