Easy Bakso (Beef Balls) Recipe

Place ground beef in a food processor. Pulse the beef until finely chopped. 

Meanwhile, in a small bowl, mix together rice flour, baking powder, chicken powder, black pepper, salt, and ice water. 

While beef is being processed, drizzle in ice water mixture. Continue processing the beef until the mixture turns into a paste and lightens in color. Remove from the food processor and transfer to a bowl. Cover with plastic wrap and chill for 1 hour.  

Bring about 1 liter chicken broth to a simmer.

To form the balls using lightly oiled hands, grab some of the meat mixture in your palm. Close your fingers around the meat and slowly tighten your grip around the meat mixture. The meat mixture should emerge from the top of your fist, out from between your thumb and forefinger. Use a spoon to scoop this ball of meat from your fish and into the simmering broth. Repeat until all the meat mixture is formed and simmering. 

Simmer the beef balls until each floats to the top of the broth and is bouncy to the touch. Serve with soup, rice noodles, lime wedges, and blanched pechay.  

 

To fry: Pat dry the beef balls and then deep fry in hot oil until browned. Serve with sweet chili sauce.