Bakso Sapi (Indonesian Beef Meatballs)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Daging Sapi, 100 gr Ayam cincang, 2 Putih telur
• 2 sm Bawang goreng, ½ st Baking powder/Baking soda
• 105 gr Tepung tapioka*, ½ st Kaldu bubuk, 1½ st Garam
• 3 Bawang putih-cincang & goreng, 1 st Lada bubuk
• 2 sm Olive oil/Minyak, ½ st Pala, Air-merebus, Air es

Cara membuat

• Blender semua bahan (kec.air) sampai selembut pasta. Simpan tertutup di kulkas 1 jam.
• Didihkan air di panci. Basahi tangan, taruh adonan di telapak. Kepalkan & tekan agar adonan klr dari antara jempol & telunjuk. Ptng membulat dng sendok. Celup sendok diair seblm digunakan. Mskkan bakso ke air mendidih, masak hingga mengapung, angkat kmd rendam sebentar dlm air es. Tiriskan bakso. Akan dihasilkan ± 35-37 butir bakso.
• Bakso dapat disimpan di freezer untuk waktu lama. Rebus kembali bakso sebelum digunakan.
• * Dpt diganti dng Tp Sagu/Maizena. Ukuran sebanyak 1/4-1/3 nya dari berat daging, tergantung dari kekenyalan bakso yg ingin dihasilkan (saya memakai 1/3 nya)
• Bakso dapat digunakan utk membuat bakso kuah/mie bakso maupun sebagai bahan untuk membuat berbagai hidangan, antara lain (klik pada link untuk melihat resep2nya): 

Nasi Goreng Jawa, Bihun Goreng, Mie Goreng,

I Fu Mie Goreng, Kwetiau Goreng, Kwetiau Siram,

Mie Ayam Bakso & Pangsit, Bakwan Malang,

Soup Bihun Bakso Gelap alaThai, Sop Kimlo Solo,

Cap Cay Goreng.

Ingredients

• 250 gr ground Beef, 100 gr ground Chicken, Ice water
• 1 tsp ground Pepper, 2 Egg whites, 2 tbsp Olive oil/Oil
• ½ tsp Baking soda/Baking powder, ½ tsp Broth powder
• 2 tbsp fried Shallots, 3 Garlic cloves-minced & fried
• 105 gr Tapioca flour *, ½ tsp ground Nutmeg
• 1½ tsp Salt, enough Water-for boiling

Directions

• Grind all ingredients (with the exception of water) in a food processor into smooth paste. Cover & refrigerate it for 1 hour.
• Boil water in a pot. Rub your hand with little bit water; put a handful of dough in your palm. Squeeze out a small portion of the dough, between index finger & thumb, to make a rounded ball shaped meatballs. Scoop out the balls dough with a watered spoon. Drop the balls into boiling water; boil until the meat balls floated & cooked; remove from water & soak in ice water for a while. Drain them. You`ll get ~ 35-37 meatballs.
• You could store the beef meatballs in the freezer for quite long. Re-boil the meatballs before using it.
• * You can substitute it with Sago Flour/Corn starch. Measurement: 1/4-1/3 of the meat weight; it depends on the plasticity of the meatballs you want to produce (I use 1/3).
• You can serve the beef meatballs as meatballs soup/noodle soup or use the meatballs as complement to make other dish such as (click on the following link for the recipes):

Javanese Fried Rice; Fried Rice Noodles; Fried Noodles;

Fried I Fu Mie; Fried Kway Teow; KwayTeow with Vegetables-Chicken Stew;

Noodles with Meatballs,Wonton & Sautéed Chicken;

Mixed Dumplings Soup à la Malang; Thai Dark Meatball & Noodle Soup;

Vegetables & Meat Soup ala Solo; Fried Chop Suey.