Cheesy Stuffed Bakso Recipe


Cheesy Stuffed Bakso Recipe

Ingredients:

For the Meatballs (Bakso):
  • 500 g (1 lb) ground beef (preferably with some fat for juiciness)

  • 150 g (5 oz) ice cubes (to keep the meat cold while blending)

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon white pepper

  • 1 teaspoon baking powder (for bouncy texture)

  • 2 tablespoons tapioca starch or cornstarch

  • 1 egg white

  • 100 g (3.5 oz) mozzarella cheese, cut into small cubes (for stuffing)

For the Broth:
  • 1.5 liters (6 cups) beef or chicken stock

  • 4 cloves garlic, minced

  • 1 medium onion, sliced

  • 2 teaspoons salt

  • 1 teaspoon sugar

  • 1 teaspoon white pepper

  • 2 tablespoons soy sauce (optional, for extra umami)

  • 2 stalks green onions, chopped (for garnish)

  • Fried shallots (for garnish)

For Serving:
  • Cooked rice noodles (bihun) or yellow noodles (optional)

  • Bean sprouts, blanched

  • Bok choy or spinach, blanched

  • Fried tofu or fried wonton skins (optional)

  • Chili sauce or sambal (for spice lovers)

  • Lime wedges


Instructions:

Make the Meatballs (Bakso):
  1. Prepare the Meat Mixture:

    • In a food processor, combine the ground beef, ice cubes, minced garlic, salt, white pepper, baking powder, tapioca starch, and egg white.

    • Blend until the mixture becomes a smooth, sticky paste. The ice helps keep the meat cold, which is essential for the bouncy texture.

  2. Shape the Meatballs:

    • Wet your hands with water to prevent sticking. Take a small portion of the meat mixture and flatten it in your palm.

    • Place a cube of mozzarella cheese in the center, then wrap the meat around it, forming a ball. Ensure the cheese is fully enclosed.

    • Bring a large pot of water to a gentle simmer (not boiling). Drop the stuffed meatballs into the simmering water. They will float to the top when cooked (about 5-7 minutes).

    • Remove the meatballs with a slotted spoon and set aside.

Prepare the Broth:
  1. In a large pot, sauté the minced garlic and sliced onion until fragrant.

  2. Add the beef or chicken stock, salt, sugar, white pepper, and soy sauce (if using). Bring to a boil, then reduce to a simmer.

  3. Add the cooked meatballs to the broth and let them simmer for 10-15 minutes to absorb the flavors.

Assemble the Bakso:
  1. Prepare the Toppings:

    • Cook the rice noodles or yellow noodles according to package instructions.

    • Blanch the bean sprouts and bok choy or spinach in boiling water for 1-2 minutes, then drain.

  2. Serve:

    • In a bowl, place a portion of noodles, bean sprouts, and greens.

    • Ladle the hot broth and meatballs over the top.

    • Garnish with chopped green onions and fried shallots.

    • Serve with chili sauce, lime wedges, and fried tofu or wonton skins on the side.


Tips:

  • Cheese Variations: Use other melting cheeses like cheddar, gouda, or pepper jack for different flavors.

  • Meat Choices: You can use a mix of beef and pork, or even chicken or shrimp for variety.

  • Broth: For a richer broth, you can add beef bones or chicken bones and simmer for 1-2 hours before straining.

  • Make-Ahead: The meatballs can be made in advance and frozen for later use.

Enjoy your Cheesy Stuffed Bakso—a fun and indulgent twist on a classic Indonesian favorite! 🍲🧀✨


Post a Comment

0 Comments