Kenyal Beef Meatballs (Using a Blender)
Welcome to a delightful culinary adventure where simplicity meets tradition. Our Kenyal Beef Meatballs, known as Bakso Sapi Kenyal, are a delightful Indonesian treat that will bring joy to your kitchen and warmth to your table. This recipe uses a blender for ease and convenience, allowing you to create perfectly chewy meatballs with minimal effort. Let’s dive into the ingredients and steps to craft these delightful bites.
Ingredients:
- 250 grams of beef, clean and chopped into small pieces
- 35 grams of ice cubes, approximately 4 small cubes
- 1 egg white
- 3 tablespoons of tapioca flour
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of baking powder
- 1/2 tablespoon of garlic powder (additionally, I used 2 tablespoons of crushed fried garlic for extra flavor)
Steps:
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Prepare the Beef:
- Start by chopping the cleaned beef into small pieces. Using a mortar and pestle, lightly pound the beef to tenderize it.
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Blending Process:
- Place the chopped beef into a blender along with the ice cubes. Blend the mixture until smooth. To ensure even blending, intermittently stop and shake the blender, then resume blending. This helps in achieving a fine consistency.
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Incorporate the Egg White:
- Add the egg white to the blender. Blend again until the mixture is well combined and smooth.
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Add Dry Ingredients:
- Introduce the tapioca flour, salt, ground black pepper, baking powder, and garlic powder into the blender. Blend once more until all ingredients are thoroughly mixed, resulting in a smooth paste.
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Forming the Meatball Mixture:
- Transfer the blended mixture into a large bowl. Using your hands, knead the mixture by repeatedly picking it up and throwing it back into the bowl. This process helps to evenly distribute the ingredients and achieve a pasta-like consistency.
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Shaping the Meatballs:
- Prepare a pot of boiling water and turn off the heat. Shape the meatball mixture into balls using your hands and a spoon. Carefully drop the shaped meatballs into the hot water.
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Cooking the Meatballs:
- Once all the meatballs are in the water, turn the heat back on. Cook the meatballs until they float to the surface, which indicates they are cooked through. Avoid overcooking as this may affect the desired chewy texture.
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Cooling the Meatballs:
- Using a slotted spoon, remove the cooked meatballs from the pot and transfer them into a bowl filled with ice water. This process helps to firm up the meatballs and maintain their texture.
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Serving:
- Your Kenyal Beef Meatballs are now ready to be served. Enjoy them in your favorite soup, with noodles, or as a delightful snack with your preferred condiments.
Nutritional Information:
Serving Size: Approximately 4 meatballs
- Calories: 180 kcal
- Protein: 15 g
- Carbohydrates: 12 g
- Fat: 7 g
- Fiber: 1 g
- Sodium: 350 mg
Tips for Perfect Meatballs:
- Ensure the beef is clean and free of any sinew or fat for a smoother texture.
- The use of ice cubes is crucial as it helps in blending the beef smoothly and keeps the mixture cold.
- Kneading the mixture well ensures that all ingredients are evenly distributed, resulting in uniform meatballs.
- Do not overcook the meatballs; once they float, they are done.
Enjoy crafting these delightful Kenyal Beef Meatballs, and share the love of traditional Indonesian cuisine with your family and friends. Happy cooking!
