Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp.
| Servings | Prep Time |
| 16 2″ meatballs | 20 minutes |
| Cook Time |
| 8-16 minutes |
|
|
|
|
Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp.
|
Ingredients
- 1 lb ground chicken
- 3 cloves garlic , crushed
- 1 shallot , minced
- 1/4 cup tapioca flour
- 1/2 cup crushed ice
- vegetable oil
- 1/2 tsp salt
- 1/4 tsp pepper
Servings: 2″ meatballs
Units:
Instructions
- Cook the shallot and garlic in vegetable oil over medium heat until caramelized.
- In a food processor, pulse together ground chicken with the crushed ice. This will help make the meatballs light.
- In a small bowl, whisk together tapioca flour, salt, and pepper. Add the flour mixture and the shallot/garlic mixture to the chicken.
- Form into balls using the two-spoon-drop-cookie method, and drop into simmering water.
- Cook until the meatballs float and are cooked through (about 8 minutes – but yours might take more or less time due to size differences – just cut one in half to be sure)
- Scoop them out and add to noodles and soup.