Craving a comforting bowl of authentic Indonesian Bakso? This meatball soup combines tender beef balls, aromatic broth, and fresh toppings.
Have you ever tried a dish that instantly feels like it belongs in your “comfort food” hall of fame? For me, Bakso was that dish. I first had it during a trip to Indonesia, in this tiny roadside stall with plastic chairs that looked like they’d seen better days. The food, though? Absolutely unforgettable.
It was a humid afternoon (classic Southeast Asia weather), and I remember how the steaming bowl of Bakso seemed almost out of place. But then I tasted it. The meatballs were tender, the broth was rich and aromatic, and the toppings gave every bite a new surprise. It felt like one of those meals where you forget everything else happening around you.
When I got home, I had to figure out how to make it. Did it turn out exactly like that roadside version? Not quite. My first batch of meatballs was, well, a little too soft, and the broth wasn’t as flavorful as I remembered. But after a few tweaks (and a lot of taste tests), I finally landed on this recipe. It’s not just food; it’s a memory in a bowl.
Why You’ll Love This Indonesian Bakso Recipe?
This Indonesian Bakso Recipe is like a warm hug on a chilly day—or any day, really. The meatballs are tender but not mushy, with just the right bounce. The broth is infused with star anise, cinnamon, and other spices that make it feel fancy, even though it’s super simple to make. And the toppings? They’re the cherry on top—or, in this case, the crispy shallots and sambal.
It’s also one of those recipes you can customize endlessly. Not a fan of beef? Try chicken or even shrimp. Want it extra spicy? Add more sambal or some chili oil. There’s no one “right” way to enjoy Bakso, which makes it perfect for every taste.
Ingredient Notes:
Let’s break down the ingredients that make this dish so special:
- Beef Bones: These are the secret to a broth that’s deeply flavorful. If you can find them at your local butcher or market, grab a few—they’re worth it.
- Star Anise & Cinnamon: These spices might sound unusual for a savory soup, but trust me, they add a warm, aromatic depth that makes the broth unforgettable.
- Minced Beef: Go for lean meat here. It helps the meatballs hold their shape while staying tender.
- Cornflour: This is what gives the meatballs their unique texture—soft, yet with a satisfying bounce.
- Baking Powder: A surprising addition, but it helps the meatballs stay light and airy.
- Noodles: You can use any type you like. Egg noodles are classic, but rice noodles or even glass noodles work well too.
How To Make Indonesian Bakso?
Step 1: Start with the Broth
Toss your beef bones, garlic, ginger, celery, and spices into a big pot. Add water and bring it to a boil. Once it’s bubbling, lower the heat and let it simmer for about three hours. Yes, it’s a bit of a commitment, but your kitchen will smell amazing, and the flavor payoff is worth it. Don’t forget to skim off any foam or impurities that rise to the top—nobody likes cloudy broth.
Step 2: Make the Meatballs
Here’s where it gets fun (and maybe a little messy). Combine your minced beef, cornflour, garlic, coriander, salt, pepper, and baking powder in a food processor. Blend until smooth. The paste should be sticky but manageable. If it feels too dry, you can add a tiny splash of water. Scoop the mixture into a bowl, and if you’re not cooking right away, pop it in the fridge to keep it fresh.
Step 3: Shape & Cook the Meatballs
Now for the hands-on part—literally. Grab a small handful of the meat paste, clench your fist, and let it squeeze out between your thumb and finger to form a ball. It’s oddly satisfying, trust me. Use a teaspoon to scoop it into simmering water or broth. Keep the heat low—if it boils too hard, your meatballs might fall apart. They’re done when they float to the top, usually in about 3 minutes.
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Step 4: Assemble the Bowls
Cook your noodles according to the package directions, adding beansprouts in the last 30 seconds to soften them up. Divide the noodles and sprouts between bowls, then add your meatballs and greens. Ladle the hot broth over everything, making sure each bowl gets its fair share of that aromatic goodness.
Step 5: Top & Serve
Finish with crispy shallots, a drizzle of soy sauce, and a dollop of sambal for heat. And don’t forget the sliced chilies—they add a punch of flavor that ties it all together.
Storage Options:
Got leftovers? Lucky you! Let everything cool to room temperature, then store the broth and meatballs separately in airtight containers. They’ll keep in the fridge for up to 3 days or in the freezer for a month. Reheat gently on the stovetop, and they’ll taste just as good as the first time.
Variations and Substitutions:
Feeling adventurous? Here are some ways to make this recipe your own:
- Protein: Swap the beef for chicken, pork, or even a mix of shrimp and fish for a seafood twist.
- Broth Additions: Add lemongrass or kaffir lime leaves for a bright, citrusy flavor.
- Vegetarian Option: Use vegetable stock and tofu balls instead of meatballs.
- Spicy Boost: Stir in extra sambal or chili oil for a fiery kick.
What to Serve with Indonesian Bakso?
While Bakso is a meal in itself, you can always add a little something extra:
- Rice Crackers: Perfect for dunking into the broth.
- Pickled Veggies: They add a tangy crunch that balances the rich soup.
- Iced Tea or Coconut Water: A refreshing drink to wash it all down.
Frequently Asked Questions:
Can I make the meatballs ahead of time?
Absolutely! Shape them and store them in the fridge for up to a day or freeze them for longer.
Can I use store-bought broth?
Of course! While homemade is amazing, a good-quality store-bought broth works just fine in a pinch.
Why are my meatballs falling apart?
Make sure the paste is blended until smooth, and keep the water at a gentle simmer—it’s all about that balance.
And there you have it—Indonesian Bakso Recipe made easy and delicious! Whether you stick to the classic or put your own spin on it, I hope this dish brings a little bit of Indonesia into your kitchen. If you try it, let me know how it turns out—did you master the meatball shaping or create a spicy version? Can’t wait to hear all about it!
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Indonesian Bakso Recipe
Ingredients
For the Beef Broth:
- 4 beef bones approximately 700 g or 1.5 lb
- 2 liters water
- 3 cloves garlic sliced
- 5 cm ginger sliced
- 1 stalk celery
- 2 spring onions cut into thirds
- 1 star anise petal
- 1 small cinnamon stick
- ½ tsp sugar
- ½ tsp white pepper
- 1 tsp salt
For the Bakso (Meatballs):
- 500 g lean minced beef 5% fat
- 100 g cornflour cornstarch
- 3 cloves garlic minced
- 1 small handful fresh coriander leaves and stalks cilantro
- 1 tsp salt
- ½ tsp ground white pepper
- ½ tsp baking powder
For Serving:
- Noodles of your choice as needed
- 4 small handfuls beansprouts
- 1 large handful fresh greens such as pak choi or spinach
- Sambal or chili paste optional
- Sliced red chilies in dark soy sauce
- Crispy shallots homemade or store-bought
Instructions
Prepare the Beef Broth
- Place the beef bones, water, garlic, ginger, celery, spring onions, star anise, cinnamon stick, sugar, white pepper, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook gently for 3 hours, skimming off any foam or impurities that rise to the surface to keep the broth clear. Once the broth is done, strain it into a clean pot, ensuring you have at least 1 liter. Add water if necessary to meet this volume. Set aside.
Prepare the Meatball Mixture
- In a food processor, combine the minced beef, cornflour, garlic, coriander, salt, white pepper, and baking powder. Blend until the mixture is smooth and evenly combined. Transfer the mixture to a bowl, cover with cling film, and refrigerate if not cooking immediately.
Shape and Cook the Meatballs
- When ready to cook, bring the prepared broth or a pot of water to a gentle simmer. Wet your hands to prevent sticking, then scoop a small portion of the meat mixture into your hand. Squeeze it through the gap between your thumb and forefinger to shape into a ball. Use a teaspoon to scoop the ball off your hand and drop it gently into the simmering liquid. Repeat until all the mixture is used.
- Cook the meatballs for about 3 minutes, or until they float to the surface, indicating they are fully cooked. Avoid a rolling boil to prevent the meatballs from falling apart. Remove them with a slotted spoon and set aside.
Assemble the Bowls
- Cook your chosen noodles according to the package instructions. In the last 30 seconds of cooking, add the beansprouts to soften them slightly. Divide the noodles and beansprouts among four serving bowls.
Serve the Bakso
- Place the cooked meatballs over the noodles, add fresh greens (blanched or raw, depending on preference), and ladle hot broth over the top. Garnish with crispy shallots, sliced chilies in soy sauce, and sambal if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!