Ingredients with Measurements:
- 1 lb ground pork
- 2 medium carrots, peeled and grated
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup chopped scallions
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 8 cups chicken broth
- 1 lb dried mi bakso noodles
- 1/4 cup chopped cilantro
- 2 tbsp chopped peanuts
- Lime wedges, for serving
Special equipment needed:
- Large mixing bowl
- Large pot
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, grated carrots, egg, breadcrumbs, scallions, soy sauce, garlic powder, and black pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, form the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring the chicken broth to a boil over high heat.
4. Add the meatballs to the pot and reduce the heat to medium. Let the meatballs simmer for 10-15 minutes, or until cooked through.
5. While the meatballs are cooking, prepare the mi bakso noodles according to package instructions. Drain the noodles in a colander and rinse with cold water.
6. To serve, divide the cooked mi bakso noodles among four bowls. Ladle the meatballs and broth over the noodles.
7. Garnish each bowl with chopped cilantro and chopped peanuts. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Chicken broth should be brought to a boil over high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 480
- Total fat: 22g
- Saturated fat: 7g
- Cholesterol: 135mg
- Sodium: 1760mg
- Total carbohydrates: 35g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 35g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground chicken.
- Carrots can be substituted with zucchini or bell peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mi bakso noodles can be substituted with any type of Asian noodle, such as udon or ramen.
Variations:
- Add sliced mushrooms or bok choy to the broth for extra flavor and nutrition.
- Use shrimp or tofu instead of pork for a vegetarian version of this dish.
- Add a spoonful of chili paste or sriracha to the broth for a spicy kick.
Tips and tricks:
- To make the meatballs easier to form, wet your hands with cold water before rolling the mixture into balls.
- If the broth is too salty, add a splash of water to dilute it.
- To save time, use pre-made meatballs instead of making them from scratch.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the leftovers until heated through, or heat them up on the stove in a pot over medium heat.
Presentation ideas:
- Serve the mi bakso in a large bowl with chopsticks and a spoon for slurping up the noodles and broth.
Garnishes:
- Chopped cilantro and chopped peanuts add a fresh and crunchy element to this dish.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans, for a balanced meal.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans, make a great side dish for this recipe.
Troubleshooting advice:
- If the meatballs are falling apart in the broth, try adding a little more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure to cook the meatballs thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Mi bakso is a traditional Indonesian noodle soup that typically features meatballs made from beef or chicken.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of umami from the soy sauce.
Serving suggestions:
- Serve with lime wedges on the side for a bright and citrusy flavor.
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Region: Indonesian