Bakso | FoodieAtlas

Ingredients

For the Meatballs:
1 lb (450 g) ground beef
1/2 lb (225 g) beef fat, finely chopped (or use more ground beef if preferred)
1/2 cup tapioca flour
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon baking powder
1/2 cup ice water (adjust as needed)
For the Soup:
4 cups beef or chicken broth
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon ground white pepper
2 green onions, sliced
1 cup bean sprouts
1/2 cup fried shallots (optional)
For Serving:
Cooked noodles (e.g., egg noodles or rice noodles)
Sliced chilies or sambal (for heat, optional)
Chopped fresh cilantro
Sweet soy sauce (kecap manis)
Lime wedges

Instructions

Prepare the Meatballs

In a large bowl, combine the ground beef, beef fat, tapioca flour, minced garlic, salt, white pepper, and baking powder.

Gradually add ice water, mixing until you get a smooth and sticky dough. It should be thick enough to hold together but not too dry.

Shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.

Cook the Meatballs

Bring a large pot of water to a boil. Add the meatballs in batches and cook until they float to the surface, about 5-7 minutes. Remove them with a slotted spoon and set aside.

Prepare the Soup

In a separate pot, heat a little oil and saut√© the minced garlic until fragrant.

Add the beef or chicken broth, soy sauce, salt, and white pepper. Bring to a simmer.

Add the cooked meatballs to the broth and simmer for about 10 minutes.

Stir in the bean sprouts and green onions, cooking for an additional 2 minutes.

Serve

Place a portion of cooked noodles in each serving bowl.

Ladle the meatball soup over the noodles.

Garnish with fried shallots (if using), chopped cilantro, and sliced chilies or sambal.