Saucepan@saucepan · Shared this recipeFollowIndonesian · dinnerBakso (Indonesian Beef Balls)Dense and spongy Indonesian beef balls served in a spiced broth with blanched vegetables, made from a meat paste that is chilled before cooking.total5 hrprep30 mincook30 minservings6Original recipe on thedomesticman.comKeep this recipeAdd a copy of Bakso (Indonesian Beef Balls) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsBeef balls1 lb ground beef1 lb ground pork or chicken0.25 cup tapioca starch1 tbsp fish sauce1 tsp salt0.5 tsp black pepper0.5 tsp baking soda0.5 tsp onion powder0.5 tsp garlic powder0.5 inch grated ginger or galangal, 1/4 tsp ground ginger okay0.25 cup waterSoup1 cup beef broth1 inch whole ginger or galangal, peeled1 cinnamon stick2 black cardamom pods4 whole cloves0.5 tbsp fish sauce0.5 tbsp lime juice, juice of 1/2 lime0.5 tsp white pepper2 tsp salt, to tasteSuggested accompaniments1 lb Chinese cabbage (choy sum or kai lan preferred), washed and cut into 2 inch lengths2 carrots, juliennedchopped cilantro, to garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Mix all of the beef ball ingredients together with your hands, then transfer to a food processor.2Step 2: Process the meat until bright pink, finely mixed, and somewhat tacky in texture. Stop the processor every minute and scrape down the sides with a spatula.3Step 3: Transfer the meat paste to a bowl, cover with plastic wrap, and put in the fridge for at least four hours, or overnight if you'd like.4Step 4: Bring a pot of water (~5 quarts) to boil, then reduce heat until it is gently simmering.5Step 5: Wet your hands, then grab some of the meat in one hand; squeeze the meat through your thumb and index finger, then scoop away the ball with a spoon and gently drop into the water.6Step 6: Once the ball starts to float, let it simmer for 2 more minutes then fish it out and place it in a bowl of ice water.7Step 7: Check your first meatball or two to make sure they're cooked through.8Step 8: Repeat this procedure with all of the meat; it's easiest if you have someone making the balls while someone else monitors the balls for doneness and fishes them out.9Step 9: Once all of the balls are cooked and in the ice bath, strain and rinse them gently with cold water.10Step 10: At this point, your beef balls are done – enjoy them right away or freeze/refrigerate for later use. If you want to enjoy them immediately, proceed to step 3.11Step 11: Spoon out any fat or chunks from the water you used to boil the beef balls – it's going to be our soup base.12Step 12: Add the beef broth, ginger/galangal, cinnamon stick, black cardamom pods, and whole cloves.13Step 13: Bring to a boil and simmer for 30 minutes to allow the flavors to marry, then fish out the ginger, cinnamon, cardamom, and cloves (alternatively, you could put them in a tea bag or cheesecloth and pull it out).14Step 14: Add the fish sauce, lime juice, white pepper, and add salt to taste.15Step 15: Add the Chinese cabbage and blanch for 30 seconds, then add them to the soup bowls.16Step 16: Do the same with the carrots, but blanch them for only 10 seconds.17Step 17: Add the beef balls to the soup and return to a simmer, then scoop the balls and broth into the individual bowls.18Step 18: Garnish with cilantro and serve.getsaucepan.com/r/037add61-967b-46ed-8cd7-ac62d0d993b3 · Original: https://thedomesticman.com/2014/04/05/bakso-indonesian-beef-balls/
