Homemade Beef Meatballs with Savory Broth
Dive into the comforting world of homemade beef meatballs with this simple yet delectable recipe. Perfect for a hearty meal, these beef meatballs (Bakso Sapi) are paired with a rich and flavorful broth, making them ideal for any occasion. Follow this detailed guide to prepare juicy meatballs and a savory broth that will impress everyone at the table.
Ingredients
For the Beef Meatballs:
- 500 grams of lean beef, cut into small pieces
- 150 grams of ice cubes (or use very cold water)
- 50 ml egg white
- 3 cloves of garlic, thinly sliced and fried
- 3-5 cloves of garlic, minced
- 2 teaspoons salt (15 grams)
- 1/2 teaspoon baking soda (or baking powder)
- 100 grams of sago flour or tapioca flour
- Water for boiling the meatballs
For the Broth:
- 3000 ml water
- 300 grams of beef bones (preferably knuckle bones)
- 200 grams of beef chuck or similar cut
- Salt, pepper, and beef bouillon powder (such as Masako), to taste
- Celery leaves and large green onions
- 3 cloves of garlic, fried and then crushed
- 2 tablespoons fried shallots
Instructions
Making the Beef Meatballs:
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Prepare the Meat: Cut the beef into small chunks to facilitate blending. Place the beef pieces into a blender or food processor. Add half of the ice cubes to help keep the mixture cool and firm.
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Blend the Mixture: Process the beef until it is finely ground. Add the egg white, fried garlic, minced garlic, salt, and the remaining ice cubes. Blend again until the mixture is thoroughly combined and smooth.
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Incorporate the Flour: Add the sago flour (or tapioca flour) and baking soda (or baking powder) to the mixture. Blend again until you achieve a smooth, pliable paste.
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Boil the Meatballs: Bring a large pot of water to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. You can either turn off the heat or keep the water at a very low simmer.
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Shape and Cook: Take a portion of the meatball mixture and form it into a ball by squeezing it between your palms. Use a spoon dipped in water (to prevent sticking) to scoop and drop the meatballs into the simmering water. Repeat until all the mixture is used. Allow the meatballs to cook until they float to the surface. Increase the heat slightly and let them cook for an additional 5 minutes to ensure they are cooked through.
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Cool the Meatballs: Prepare a bowl of cold water. Once the meatballs are cooked, transfer them into the cold water to cool down. Drain and store. Fresh meatballs without preservatives are best consumed within a day at room temperature, up to a week in the refrigerator, or up to 2-3 months in the freezer.
Making the Broth:
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Simmer the Broth: In a large pot, combine 3000 ml of water, beef bones, and beef chunks. Bring to a boil, then reduce the heat to low. Simmer for at least 90 minutes, occasionally skimming off any foam or impurities that rise to the surface.
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Season the Broth: Add salt, pepper, and beef bouillon powder to taste. Continue to simmer, adjusting the seasoning as needed.
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Finish and Serve: Strain the broth to remove the bones and beef chunks. Stir in the crushed fried garlic, and add fried shallots. Serve the hot broth with the meatballs.
Serving Suggestions:
Enjoy your beef meatballs with the savory broth, accompanied by yellow noodles, white noodles, chopped green onions, bok choy, fried shallots, soy sauce, chili sauce, and tomato sauce. Customize your bowl with these additions for a satisfying and delightful meal!
This recipe brings together the flavors of homemade beef meatballs and a rich broth for a dish that’s sure to be a hit with family and friends. Enjoy!
