Keep the mass cold
Cold meat mass binds better and provides a more elastic texture.
Indonesian Recipe
Bakso
This Bakso recipe explains a variant suitable for everyday use with beef chops, tapioca starch, protein, garlic and ice water. The balls are cooked in hot water and served with broth, pasta and vegetables.
Total time
1 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bakso with beef balls and clear broth
Bakso balls should be juicy and slightly springy. For this, the meat mass must be processed cold. Tapioca starch binds, ice water keeps the mass smooth. The balls are not boiled bubbling, but gently cooked.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Bakso
Bakso is an Indonesian meatball soup with elastic beef balls, clear broth, noodles, Pak Choi, spring onions and sambal.
Ingredients
4 servings
Method
-
1
Prepare meat mass
Mix cold beef chops with tapioca starch, protein, ice water, garlic, salt and pepper until the mixture binds.
-
2
Form Balls
Form small balls with moistened hands. Heat water, but don't boil.
-
3
Bakso dress up
Leave balls in hot water for 8 to 10 minutes until they swim up and are cooked.
-
4
Breeds and deposits
Heat the broth, cook the noodles and let Pak Choi collapse briefly in the broth.
-
5
Serving
Place noodles, Bakso balls and Pak Choi in bowls. Pour in broth and serve with spring onions and sambal.
Kitchen know-how
Tips for Bakso
Do not boil
Strong boiling water makes balls coarse and dry. Gently let rest.
Serve with sambal
Sambal, spring onions and celery green give the mild broth freshness and heat.
Variations
How to adapt this recipe
For a faster version use good finished Bakso or beef balls and heat only in broth.
Rice noodles make the soup lighter than egg noodles and fit well with clear broth.
Nutrition per serving
520kcal
46.0 gCarbohydrates
34.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bakso
Cold meat, tapioca starch, protein and thorough mixing ensure the typical springy texture.
Yes, this is practical for everyday life. Then only warm up in hot broth and do not cook for long.
Sprinkling water makes the surface rough and can make the balls dry.
Egg noodles, rice noodles or glass noodles fit. It is important to cook them separately.
Keep cooking