Ingredients with Measurements:
- 500g ground beef
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 2 tbsp tapioca starch
- 2 tbsp ice water
- 2 stalks lemongrass, bruised and chopped
- 2 red chilies, chopped
- 1 tbsp vegetable oil
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, garlic, salt, pepper, sugar, baking powder, tapioca starch, and ice water. Mix well until the mixture becomes sticky and elastic.
2. Divide the mixture into small balls, about the size of a ping pong ball.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the meatballs onto skewers, about 4-5 meatballs per skewer.
5. Grill the meatballs for 3-4 minutes on each side, or until they are cooked through and slightly charred.
6. While the meatballs are grilling, heat the vegetable oil in a small pan over medium heat. Add the lemongrass and chilies and sauté for 1-2 minutes, or until fragrant.
7. Serve the grilled meatballs with the lemongrass and chili sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Ground chicken or pork can be used instead of beef.
- Corn starch can be used instead of tapioca starch.
- Red pepper flakes can be used instead of fresh chilies.
Variations:
- Add chopped scallions or cilantro to the meatball mixture for extra flavor.
- Serve the meatballs with a sweet and sour dipping sauce made with vinegar, sugar, and soy sauce.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure that it becomes sticky and elastic.
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs in the microwave or on the grill until heated through.
Presentation ideas:
Serve the meatballs on a platter with the lemongrass and chili sauce on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the meatball mixture is too dry, add a little more ice water.
- If the meatballs are falling apart on the grill, make sure to mix the mixture well and form the meatballs tightly.
Food safety advice:
- Make sure to cook the meatballs thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Use clean hands and utensils when handling raw meat.
Food history:
Bakso Bakar is a popular Indonesian street food that is typically made with grilled meatballs and served with a spicy dipping sauce.
Flavor profiles:
Bakso Bakar has a savory and slightly spicy flavor from the grilled meatballs and lemongrass and chili sauce.
Serving suggestions:
Serve Bakso Bakar as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian