How to Make the Perfect Bakso
Indonesian · Medium · 55 min · 4 servings
Bakso is Indonesia beloved meatball soup, featuring springy and bouncy beef meatballs served in a clear and aromatic broth. It is a ubiquitous street food found across Indonesia and is typically accompanied by noodles, tofu, and a variety of condiments.
Why this recipe works
This Bakso recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 grams ground beef, lean
- 3 tablespoons tapioca starch
- 1 liter beef broth, low sodium
- 200 grams thin rice noodles or egg noodles, cooked
- 3 cloves garlic, minced
- 2 stalks spring onions, thinly sliced
Step by step instructions
Step 1: Make the Meatball Mixture
Combine ground beef, tapioca starch, minced garlic, 1 teaspoon of salt, and half a teaspoon of white pepper in a food processor. Process for 2 to 3 minutes until the mixture becomes very smooth, sticky, and slightly glossy. This is the key to achieving the signature bouncy texture.
Step 2: Shape and Cook the Meatballs
Bring a large pot of water to a gentle simmer, not a rolling boil. Using wet hands or two spoons, shape the meat mixture into balls about 3 centimeters in diameter and drop them directly into the simmering water. Cook for 10 to 12 minutes until they float and are cooked through.
Step 3: Prepare the Broth
In a separate pot, bring the beef broth to a simmer over medium heat. Season with salt, white pepper, and a splash of soy sauce. Add the cooked meatballs to the broth and simmer together for 5 minutes so the meatballs absorb the flavor of the broth.
Step 4: Assemble and Serve
Divide the cooked noodles into deep serving bowls. Ladle the hot broth and meatballs over the noodles. Garnish each bowl with sliced spring onions, fried shallots, and a drizzle of chili sauce. Serve immediately with extra sambal on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground chicken or a mix of chicken and pork for a lighter meatball
- tapioca starch → cornstarch though the texture will be slightly less bouncy
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm or room temperature meat for the meatball mixture which prevents the proteins from binding properly and makes dense meatballs
- Boiling the meatballs in a vigorously boiling pot which causes them to fall apart instead of holding their shape
Nutrition facts
Per serving: 430 calories, 28g protein, 44g carbs, 14g fat, 2g fiber.
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