Authentic Indonesian Bouncy Beef Meatballs Recipe (Bakso Sapi Kenyal)

Bouncy Homemade Beef Meatballs (Bakso Sapi Kenyal)

Ingredients:

• 1.5 kg Beef
• 2 ounces Chopped Beef Tendons (optional, as per taste)
• 3 ounces Tapioca Flour
• 10 Cloves Garlic
• 2 Sachets Ground Pepper
• 4 tablespoons Fine Salt
• 2 Sachets Beef Stock Powder (optional, but add more salt if omitted)
• 2 Chicken Eggs
• 1 tablespoon Baking Powder
• 3 tablespoons Fried Shallots (optional)
• Ice Cubes (provided at the meat grinder in the market)
• Ice Water and Ice Cubes for cooling cooked meatballs

Steps:

1. Prepare the Seasoning: At home, prepare all the seasonings except the beef. Once done, head to the traditional market to purchase the beef and tendons. Use the meat grinder at the market for grinding. The seasoning mix will be added to the ground beef there. If you have a food processor at home, you can use it instead of the market grinder. Avoid using a blender as it may get damaged due to the quantity and texture of the beef.

2. Freeze the Mixture: After grinding, store the meatball mixture in the freezer while you bring a large pot of water to a boil. Use a large pot with plenty of water to make it easier to lift the meatballs once they float.

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3. Shaping the Meatballs: Once the water boils, turn off the heat. Take the meatball mixture from the freezer. Using your left hand, scoop some mixture and squeeze it out between your thumb and forefinger to form balls. The size of the meatballs can be adjusted by the amount of mixture squeezed out.

4. Cooking the Meatballs: Use a spoon to scoop the formed meatballs and dip them into the pot. Make sure the spoon is dipped in water to prevent the mixture from sticking to it. Repeat this process until all the mixture is used, but do it in batches. As the meatballs float, remove them and let them drain.

5. Cooling the Meatballs: Place the cooked meatballs into ice water to maintain their texture and elasticity (as recommended by Google 😁). Drain them again and store them in plastic bags or airtight containers before placing them in the freezer.

6. Serving: When ready to serve, re-boil the meatballs in boiling water for about 5-10 minutes to ensure they are fully cooked. This recipe yields about 200 medium-sized meatballs.

Enjoy your homemade bouncy beef meatballs! 😊

This detailed recipe not only captures the essence of traditional Indonesian bakso but also ensures that even first-time cooks can replicate the authentic taste and texture. By freezing the mixture and using the ice water method, you maintain the meatballs’ signature bouncy texture, making them perfect for a variety of dishes. Whether you’re hosting a large gathering or simply stocking up for future meals, this recipe promises an abundance of delicious meatballs that can be enjoyed for months. Happy cooking!