Bakso, Indonesian Meatballs

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1. 1Step 1: Place everything in a large saucepan and bring to boil.
2. 2Step 2: Lower heat and simmer for 3 hours, removing any scum that surfaces.
3. 3Step 3: At the end of the cooking time, strain into a clean saucepan, and measure the amount. You need at least 1L of broth (4 cups). Add some water if you need to.
4. 4Step 4: Set aside until needed to cook the bakso and the noodles.
5. 5Step 5: Place all the ingredients in a food processor and blend for 1 whole minute, until it's all thoroughly mixed and you have a smooth mixture.
6. 6Step 6: Tip the meat paste into a bowl. If you are not ready to cook them yet, cover with clingfilm and place in the fridge until needed.
7. 7Step 7: When ready to cook, do a taste test first. Microwave a pinch of the meat paste for about 30 seconds, then taste it. Add more salt if needed.
8. 8Step 8: Let's make some balls! Scoop a small amount of the meatball paste in your hand, clench your fist and push the paste between the "hole" made by your thumb and forefinger (see images and video).
9. 9Step 9: Use a teaspoon to scoop the ball off your hand.
10. 10Step 10: Keep doing this until all the meatball paste has been used up. Rinse your hands regularly to keep the balls from sticking.
11. 11Step 11: At this stage, you could roll them between your palms to create more rounded and smooth meatballs, if you like. Again, don't forget to dip your hands in the bowl of cold water to keep the paste from sticking.
12. 12Step 12: Bring a pot of water or the beef broth to boil.
13. 13Step 13: Lower the heat right down and slowly, slide the meatballs into the simmering water. You want them to form roughly a single layer, don't overfill the pot, so you may have to do this in 2 batches.
14. 14Step 14: Increase the heat to medium high and keep a close eye on the meatballs.
15. 15Step 15: As soon as the water starts to boil, lower the heat down to medium-low or low and simmer for 3 minutes. This should be enough time for the balls to cook. Don't let the water come to a rolling boil as the meatballs might fall apart. The balls should also float to the surface when they are done.
16. 16Step 16: When they are done, scoop out with a skimmer or slotted spoon and set aside.
17. 17Step 17: Have 4 bowls ready.
18. 18Step 18: Cook the noodles in the simmering water following the packet instructions. Dried noodles will usually take about 1-2 minutes but each brand will be different. If you have fresh noodles, this will only take about 1 minute.
19. 19Step 19: Drop the beansprouts in with the noodles in the last 30 seconds, just to scald. Drain and divide amongst the 4 bowls.
20. 20Step 20: Divide the bakso equally and place on the noodles.
21. 21Step 21: Add the greens, you can blanch them in the broth or use them as they are, up to you.
22. 22Step 22: Now ladle the beef broth onto the bakso and noodles.
23. 23Step 23: Scatter some fried shallots all over and serve immediately with the sambal and dark soy sauce.
24. 24Step 24: Cool to room temperature, place in a freezer proof bag and freeze for up to a month.