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):
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.
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:
In a large pot, sauté the minced garlic and sliced onion until fragrant.
Add the beef or chicken stock, salt, sugar, white pepper, and soy sauce (if using). Bring to a boil, then reduce to a simmer.
Add the cooked meatballs to the broth and let them simmer for 10-15 minutes to absorb the flavors.
Assemble the Bakso:
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.
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! 🍲🧀✨
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