Tempe Beef Meatballs Recipe (Bakso Tempe Daging)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempeh (medium block) | 1 block |
| Tapioca flour | 1 cup |
| Egg | 1 whole |
| Chicken bouillon powder | 1 sachet |
| Ground pepper | 1 teaspoon |
| Garlic (minced) | 5 cloves |
Instructions:
-
Prepare the Tempeh:
- Begin by cutting the tempeh into small cubes.
- Steam the tempeh for a few minutes until softened.
- Once cooked, mash the tempeh until it reaches a smooth consistency. You can use a mortar and pestle or a food processor for this step.
-
Mix the Ingredients:
- In a large mixing bowl, combine the mashed tempeh with the tapioca flour, egg, chicken bouillon powder, ground pepper, and minced garlic.
- Mix all the ingredients until you achieve a dough-like consistency. Make sure everything is well combined.
-
Shape the Meatballs:
- Using your hands, shape the mixture into small balls. You can make them whatever size you prefer, typically around 1 inch in diameter.
-
Cook the Meatballs:
- Bring a pot of water to a boil.
- Once the water is boiling, carefully drop the tempeh meatballs into the pot.
- Let them cook for about 10–15 minutes, or until they float to the surface, which indicates they are fully cooked.
-
Serving Suggestions:
- Drain the meatballs and serve them with a side of your favorite dipping sauce, or add them to a soup for a hearty meal.
Enjoy your homemade Tempeh Beef Meatballs (Bakso Tempe Daging), a nutritious and flavorful twist on the classic Indonesian meatball dish!
