Beef Meatballs (Bakso Sapi)
Serving: 30 pieces
Prized for its crunchy texture, the Indonesian meatball is famous even in far away land. My maternal grand uncle who lives in Mauritius never failed to have a bowl when he came for visits.
Yet, I grew up hearing stories about how difficult it was to make beef meatballs. Myths about the crunchiness are abound: from the use of extremely fresh and therefore rigid piece of beef to formalin. Yes, that embalming ingredients.
When my friend put up this simple recipe, I just had to try. It was garlicky and tasty but not unnaturally crunchy. I think, considering the unreliable supply of beef meatballs here in town, I’ll make mine from now on.
Thanks Ira!
PS to the Indonesians: The meatballs have the texture of ‘rough’ bakso like ‘bakso urat’ and not the smooth one we’re used to at the street-side eatery.
Ingredients: (continue…)
