Perfect Indonesian Beef Meatballs (Bakso)

Name: Perfect Indonesian Beef Meatballs (Bakso)
Ingredients: beef; beef fat; fried garlic; fried shallots; baking powder; egg white; ice cubes; tapioca flour; sugar; salt; black pepper; Royco beef seasoning powder; celery; spring onion; choy sum

#beef meatballs#broth#tapioca#fried garlic#Royco seasoning

This recipe shows you how to make authentic Indonesian beef meatballs, known as bakso, with a smooth and flavorful texture. The meatballs are seasoned with fried garlic and shallots, mixed with tapioca flour for the perfect bite, and served in a rich, aromatic beef broth with fresh greens.

Ingredients extracted via AI

beefbeef fatfried garlicfried shallotsbaking powderegg whiteice cubestapioca floursugarsaltblack pepperRoyco beef seasoning powderceleryspring onionchoy sum

Procedure generated via AI

Pat the beef dry to ensure precise texture in your meatballs.
Remove any silver skin from the meat to achieve a smooth consistency when blending.
Slice the beef into thin pieces.
Add beef fat or trimmings, avoiding any silver skin.
Season with salt, sugar, black pepper, and Royco beef seasoning powder.
Incorporate baking powder, fried shallots, and fried garlic into the mixture.
Add egg whites, ice cubes, and tapioca flour or sago flour later in the process.
Blend the mixture for 2 to 3 minutes until it becomes smooth and slightly alkaline.
Use only egg whites—not yolks—to prevent the meatballs from becoming too loose or having an overly eggy flavor.
Gradually add ice cubes or cold water while mixing to keep the meat cold and prevent it from heating up.