Savory Indonesian Meatballs in Flavorful Broth
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Ingredients
-
500 grams Ground beef
(Use lean beef for better texture)
-
100 grams Tapioca starch
(Helps bind the meatballs)
-
4 cloves Garlic
(Minced)
-
2 medium Shallots
(Finely chopped)
-
1 large Egg
(Beaten)
-
1 liter Chicken broth
(For the soup base)
-
1 teaspoon Salt
(Adjust to taste)
-
1 teaspoon White pepper
(For seasoning)
-
2 stalks Green onions
(Chopped, for garnish)
-
2 tablespoons Chili sauce
(For serving)
(Use lean beef for better texture)
(Helps bind the meatballs)
(Minced)
(Finely chopped)
(Beaten)
(For the soup base)
(Adjust to taste)
(For seasoning)
(Chopped, for garnish)
(For serving)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 400 kcal
- Carbohydrates: 15 g
- Protein: 40 g
- Fat: 20 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 800 mg
- Cholesterol: 80 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instructions
-
1 - Mix Meatball Ingredients:
In a large bowl, combine ground beef, tapioca starch, minced garlic, shallots, beaten egg, salt, and white pepper. Mix well.
-
2 - Form Meatballs:
Shape the mixture into small balls, about the size of a golf ball.
-
3 - Boil Broth:
In a large pot, bring the chicken broth to a boil.
-
4 - Cook Meatballs:
Carefully drop the meatballs into the boiling broth. Cook for about 15 minutes until they float to the top.
-
5 - Serve:
Ladle the broth and meatballs into bowls. Garnish with chopped green onions and serve with chili sauce if desired.
In a large bowl, combine ground beef, tapioca starch, minced garlic, shallots, beaten egg, salt, and white pepper. Mix well.
Shape the mixture into small balls, about the size of a golf ball.
In a large pot, bring the chicken broth to a boil.
Carefully drop the meatballs into the boiling broth. Cook for about 15 minutes until they float to the top.
Ladle the broth and meatballs into bowls. Garnish with chopped green onions and serve with chili sauce if desired.
More About: Savory Indonesian Meatballs in Flavorful Broth
Bakso: A Heartwarming Indonesian Delight
Bakso is a beloved Indonesian dish known for its savory meatballs served in a flavorful broth. The dish is not just about taste; it holds cultural significance, often enjoyed during family gatherings or as a street food snack. The meatballs are traditionally made from ground beef mixed with tapioca starch, giving them a unique texture that is both chewy and tender.
History and Cultural Significance
Originating from Chinese meatball recipes, Bakso has evolved into a staple in Indonesian cuisine, embraced by diverse communities across the archipelago. Street vendors often sell Bakso, making it an accessible and beloved dish among locals and tourists alike. The dish is typically accompanied by noodles, vegetables, and a variety of condiments, allowing for customization based on personal preferences.
Unique Aspects
What sets Bakso apart from other meatball dishes is its broth, which is seasoned with aromatic spices and herbs, creating a comforting and satisfying meal. It's often served with chili sauce for those who enjoy a bit of heat. The addition of green onions not only enhances the flavor but also adds a pop of color to the dish.
Tips and Notes
- Experiment with different meats or even plant-based alternatives for a unique twist on the classic recipe.
- Adjust the seasoning according to your taste preference, especially with the chili sauce.
- Serve with a side of fried tofu or tempeh for added texture and flavor.
Enjoy this delightful and comforting Bakso as a meal that brings warmth and joy to your table!
