Authentic Indonesian Bakso Sapi Meatballs with Savory Broth

Bakso Sapi: A Delightful Indonesian Beef Meatball Recipe

Discover the savory charm of Indonesian cuisine with this Bakso Sapi recipe. These delightful beef meatballs are a favorite in Indonesian kitchens, offering a burst of flavor in every bite. This recipe is designed for those who enjoy making traditional dishes with a touch of authenticity. Let’s dive into the preparation of these delicious meatballs, perfect for adding a unique twist to your meal repertoire.

Ingredients:

• 300 grams of beef: Choose fresh, high-quality beef for the best texture and flavor.
• 100 ml cold water: Chilled from the freezer to help achieve the perfect consistency.
• 1 egg white: Acts as a binder to keep the meatballs cohesive.
• 7-9 tablespoons tapioca flour: This gives the meatballs their characteristic chewy texture.
• 1 clove garlic: For aromatic flavor.
• 1/4 teaspoon baking powder: Helps to lighten the texture of the meatballs.
• 1/2 teaspoon ground pepper: Adds a subtle heat.
• 1 teaspoon salt: Enhances the overall taste of the meatballs.

For the Broth and Sambal Bakso:

• Refer to my previous recipe for the details on making the broth and sambal.

Garnishes and Accompaniments:

• Chopped green onions: Adds a fresh, vibrant touch.
• Chopped celery: Offers a crisp, aromatic element.
• Fried shallots: For a crunchy and flavorful topping.
• White noodles / Soon: To serve alongside the meatballs.

Instructions:

1. Prepare the Beef:

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   • Thoroughly clean the beef, removing any visible fat, sinew, or gristle that might make the meat tough.

2. Chop and Blend the Beef:

   • Cut the beef into small pieces to make blending easier and to prevent the blender’s blades from getting damaged.
   • Mince the garlic finely to release its full flavor.
   • Divide the chopped beef into two portions. Blend the first portion with 50 ml of cold water. Blend intermittently (turn the blender on and off) until the mixture is smooth and paste-like.
   • Repeat with the remaining portion of beef and another 50 ml of cold water.

3. Mix the Meatball Mixture:

   • Combine the blended beef with the minced garlic. Add the ground pepper, salt, baking powder, egg white, and tapioca flour. Mix thoroughly until all ingredients are well integrated.
   • Cover the mixture with a cloth and refrigerate for about 30 minutes. This helps to firm up the mixture and enhances the flavor.

4. Cook the Meatballs:

   • Bring approximately 2 liters of water to a boil in a large pot.
   • Shape the meatball mixture into small balls. You can use your hands or two spoons to form the balls. Gently drop them into the boiling water.
   • Continue shaping and adding the meatballs to the pot. Cook until they float to the surface, which indicates they are fully cooked.

5. Cool the Meatballs:

   • Once the meatballs are cooked and floating, remove them from the boiling water and transfer them to a bowl of cold water. This step prevents overcooking and keeps the meatballs from becoming too soft.

6. Prepare the Broth and Sambal:

   • For the broth and sambal, refer to the details in my previous recipe. Add chopped green onions and celery to the broth for additional flavor.

7. Serve:

   • Garnish the meatballs with fried shallots. Serve hot with white noodles or soon and the prepared broth. Enjoy the hearty and satisfying flavors of your homemade Bakso Sapi!

This Bakso Sapi recipe is a wonderful way to experience traditional Indonesian flavors at home. The combination of tender meatballs with a flavorful broth makes for a comforting and delicious meal.