Bakso Ayam Keju ala DEBM: A Delicious Twist on Indonesian Meatballs
Discover a delightful and unique twist on traditional Indonesian meatballs with our Bakso Ayam Keju ala DEBM recipe. This variation incorporates creamy cheese inside tender chicken meatballs, offering a rich and satisfying flavor. Perfect for a savory snack or as part of a meal, these cheese-stuffed chicken meatballs are a hit with everyone. Follow these simple steps to create a delicious batch of Bakso Ayam Keju!
Ingredients
- 500 grams (1/2 kg) skinless chicken breast: Blended until smooth
- Cheese cubes: Cut into small squares for stuffing
- 1 large egg
- 2 packets unflavored gelatin: To help bind the meatballs
- 8 cloves garlic: Minced
- 4 shallots: Fried and crumbled
- 1 packet Ladaku seasoning: For added flavor
- 1 teaspoon salt
- Royco chicken seasoning: To taste
- 2 tablespoons vegetable oil: For boiling
Instructions
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Prepare the Mixture: In a large mixing bowl, combine the blended chicken breast with the egg, unflavored gelatin, minced garlic, fried shallots, Ladaku seasoning, salt, and Royco chicken seasoning. Mix thoroughly until all ingredients are well incorporated.
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Shape the Meatballs: Take a small portion of the mixture and flatten it in the palm of your hand. Place a cheese cube in the center, then mold the mixture around the cheese to form a ball. Ensure that the cheese is fully enclosed within the meatball. Repeat this process until all the mixture is used.
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Boil the Meatballs: Bring a pot of water to a rolling boil. Add 2 tablespoons of vegetable oil to the boiling water. Gently drop the formed meatballs into the boiling water. Cook until the meatballs float to the surface and are cooked through, about 10-15 minutes.
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Serve: Once the meatballs are cooked and floating, carefully remove them from the water with a slotted spoon. Serve hot as an appetizer, in a soup, or with your favorite dipping sauce.
Enjoy these Bakso Ayam Keju ala DEBM as a delicious and flavorful treat that’s sure to impress!
