Homemade Bakso Sapi (Beef Meatballs)
Ingredients:
- 250 grams beef (finely chopped)
- 6 cloves garlic (finely minced, adjust to taste)
- Salt, to taste
- Black pepper, to taste
- 1 tsp of chicken bouillon or seasoning powder
- A pinch of sugar
- 3 heaping tablespoons tapioca starch (using a standard eating spoon)
- 2 heaping tablespoons cornstarch (using a standard eating spoon)
- 500 grams of ice cubes (about 1 package)
- Cold water (as needed)
- 1 stalk celery
Instructions:
-
Prepare the Ice Water:
Begin by crushing the ice cubes and mixing them with cold water. Keep some ice cubes whole; you will need only half of the ice-water mixture. -
Grind the Meat Mixture:
In a food processor or small chopper, combine the finely chopped beef, celery, minced garlic, salt, black pepper, seasoning powder, and the small ice cubes. Add a few tablespoons of cold water to help the mixture grind smoothly. Process the mixture until it is very fine and smooth. If using a small chopper, you may need to process the mixture in batches, adding more ice water if necessary to keep the mixture from getting too sticky. For a finer texture, a food processor is preferable. Avoid adding too much water, as this can make the mixture too soft. -
Incorporate Starches:
Once the meat is finely ground, transfer it to a mixing bowl. Add the tapioca starch and cornstarch. Use your hands to knead and mix the ingredients thoroughly. Knead until the mixture is evenly combined and has a slightly elastic texture. The mixture should be firm but not overly dry; it should not be kneaded to the point of being bread dough. -
Test the Seasoning:
At this stage, you can test the seasoning by taking a small amount of the mixture, forming it into a small patty, and cooking it briefly in a pan. Adjust the seasoning if needed. -
Cook the Meatballs:
Heat a pot of water over medium heat. Add some salt to the water to prevent the meatballs from becoming bland. Once the water is just about to boil, use your right hand to form the meat mixture into balls. Use a spoon to help shape and release the meatballs into the simmering water. Ensure that the spoon is dipped in the water as you form each meatball to prevent them from sticking. -
Boil the Meatballs:
Continue forming and adding meatballs to the pot until all the mixture is used. Let the meatballs cook until they float to the surface. This usually indicates they are cooked through. -
Cool the Meatballs:
Once the meatballs have floated, remove them from the pot and place them into the remaining ice-water mixture to cool. This helps them retain their firmness and achieve the desired chewy texture. -
Optional: Add Egg White:
For an extra touch of tenderness, you can add 1 egg white to the meat mixture before forming the meatballs. -
Serve or Store:
After cooling, the bakso sapi can be enjoyed immediately or stored in the refrigerator or freezer for later use. They are perfect in soups, stews, or enjoyed on their own with your favorite dipping sauce.
Enjoy your homemade bakso sapi, a delicious and versatile addition to any meal!
