Savory Indonesian Beef Meatballs (Bakso Sapi Kenyal tanpa BP) #PR_RecookOlahanBakso
Ingredients:
- 250 grams of ground beef
- 1 small egg white
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon salt
- 1 teaspoon mushroom broth powder
- 50 grams tapioca flour
- 1 liter water for boiling, plus an additional 1 teaspoon salt
Instructions:
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Prepare the Mixture: In a large bowl, combine the ground beef, egg white, black pepper, garlic powder, salt, mushroom broth powder, and tapioca flour. Mix thoroughly until all ingredients are well combined.
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Knead the Dough: Use your hands to knead the mixture until it becomes smooth and elastic. This process helps to develop the texture of the meatballs. Make sure the mixture is well combined and no lumps remain.
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Form the Meatballs: To shape the meatballs, use your left hand to scoop a portion of the mixture. Gently press the meat through the gap between your thumb and index finger to form a ball. You can use a spoon to assist in lifting the shaped meatballs.
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Cook the Meatballs: Bring a pot of water to a rolling boil, adding 1 teaspoon of salt to the water. Carefully drop the meatballs into the boiling water. Cook until the meatballs float to the surface, indicating they are cooked through. Remove the meatballs with a slotted spoon and drain them.
Tips for Perfect Meatballs:
- Use Fresh Beef: For the best texture and flavor, use freshly ground beef.
- Thorough Kneading: Ensure you knead the meat mixture well until it becomes elastic and smooth. This helps achieve the characteristic chewy texture of bakso.
- Avoid Adding Extra Water: Only add water if absolutely necessary. The mixture should be manageable without additional water; if it feels too dry, add just a small amount at a time.
Enjoy these delicious Indonesian beef meatballs as a hearty snack or a flavorful addition to soups and stews!
