Making bakso can be finicky to some, especially to me. With the same recipe, one day I could achieve a nice smooth looking meatballs, but next day I could not hahaha One has to get a hang of it to be able to produce smooth looking meatballs just like store bought or the ones that are available at vendors.
I often wonder what kind of food processors Indonesian use as they don’t seem to ever mention how they burned their blender 😛 I burned my motors once if not twice.
Ever since I had my Instant Pot though, it has been a breeze, but still, finicky to achieve that smooth looking meatballs 😛
- 500 g ground chicken
- 500 g ground beef
- 1/4 c x 2 tapioca starch
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2-3 tsp coarse Kosher salt
- 1 handful ice cubes
- 1/2 tbsp agar-agar powder
For boiling meatballs:
- 1 pot of boiling water, on medium heat, seasoned with salt and garlic powder
For soaking meatballs:
- 1 bowl of icy water
Bakso
Indonesian meatballs
Ingredients
- 500 g ground chicken
- 500 g ground beef
- 1/4 c x 2 tapioca starch
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2-3 tsp coarse Kosher salt
- 1 handful ice cubes
- 1/2 tbsp agar-agar powder
For boiling
- 1 pot of boiling water on medium heat, seasoned with salt and garlic powder
For soaking
- 1 bowl of icy water
Instructions
- Into Instant Pot blender, mix all ingredients for meatballs, using crush ice option
- Bring seasoned water to boil
- Pressing meat mixture between your thumb and point finger, squeeze mixture shaping into a ball
- Scoop out ball with a spoon and drop it into boiling water
- Cook until floating
- With slotted spoon, take out meatballs and drop them into icy water
- Drain and ready to use or store in the freezer
