Perfectly Chewy Indonesian Beef Meatballs (Bakso Sapi)

Bakso Sapi (Indonesian Beef Meatballs)

Bakso Sapi, a traditional Indonesian dish, features savory beef meatballs with a delightfully chewy texture. These meatballs are perfect as a main dish, in soups, or as a snack. Here’s a detailed recipe to guide you through making Bakso Sapi from scratch, ideal for both everyday meals and special occasions.

Ingredients:

• 500 grams lean beef
• 150 grams ice cubes (about 7 pieces)
• 1 egg white
• 100 grams tapioca flour
• 1 teaspoon plain gelatin (Nutrijell)

For the Seasoning:

• 6 cloves fried garlic, finely ground
• 4 shallots, fried and finely ground
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 2 teaspoons granulated sugar
• 1 tablespoon beef bouillon powder

Instructions:

1. Prepare the Meat:
   Begin by finely grinding the lean beef along with the ice cubes until the mixture reaches a smooth consistency. This step is crucial for achieving the desired texture in your meatballs.

2. Mix the Ingredients:
   Add the finely ground seasoning mix, egg white, and continue to grind until all ingredients are well combined. The ice helps keep the mixture cool, which is essential for a perfect texture.

3. Chill the Mixture:
   Transfer the meat mixture into a container and place it in the freezer for about 30 minutes. This chilling step makes it easier to handle and shape the meatballs.

4. Incorporate Tapioca Flour and Gelatin:
   After chilling, remove the mixture from the freezer. Gradually add the tapioca flour and gelatin, mixing thoroughly with each addition. Knead the mixture gently but thoroughly to incorporate the ingredients without overworking it, as this can affect the texture of the meatballs.

5. Shape the Meatballs:
   Once the mixture is well combined, shape it into small, round meatballs. You can use your hands or a spoon to form the balls, ensuring they are uniform in size.

6. Cook the Meatballs:
   Bring a large pot of water to a boil, then reduce the heat to a simmer. Carefully drop the meatballs into the simmering water. Cook them until they float to the surface and are cooked through, about 10-15 minutes. Avoid boiling the water vigorously to prevent the meatballs from breaking apart.

7. Cool the Meatballs:
   If desired, transfer the cooked meatballs to a bowl of ice water to stop the cooking process and maintain their firm texture. This step is especially useful if you plan to freeze them for later use.

8. Freeze the Meatballs (Optional):
   To store Bakso Sapi as frozen food, drain the meatballs and let them cool completely. Arrange them in a single layer in a container, avoiding stacking to prevent sticking. Freeze for 1-2 hours, then transfer to airtight containers or resealable plastic bags. The meatballs can be kept frozen for up to 2 months if your freezer is set to a very low temperature.

Notes:

• Serving Suggestions: Bakso Sapi can be served with a spicy dipping sauce, added to soups, or enjoyed on its own as a snack.
• Texture Tip: If the mixture seems too soft or sticky, you can add a little more tapioca flour. If it’s too firm, a bit more ice or water can help adjust the consistency.

Enjoy making and savoring these delicious Indonesian meatballs, a treat that brings the authentic flavors of Indonesia right to your kitchen.