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

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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.

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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! 🍲🧀✨