Malaysian Bakso-Style Meatballs with Herb Butter

About This Recipe

Bakso-style meatballs are popular across Malaysia and the wider Malay Archipelago, prized for a distinctive springy, bouncy texture achieved by working ground beef with tapioca starch and ice water until the mixture turns elastic. This version finishes the classic broth-poached meatballs with a drizzle of herb butter, an unconventional but flavorful addition to the typically clear, light broth. The technique that gives these meatballs their signature bounce is working the meat paste hard in a food processor, in short bursts, until it turns smooth and slightly sticky -- warm meat or under-processing results in meatballs that stay soft rather than springy. Poaching gently at a bare simmer, not a rolling boil, keeps them from turning tough while they cook through. Served in their poaching broth with noodles and bean sprouts, finished with the herb butter swirled in just before eating, this dish takes a beloved Southeast Asian street food and adds a rich, aromatic modern touch.

Ingredients

Serves 3

• 500 gground beef(chilled)
• 100 gtapioca starch
• 1egg white
• 4ice cubes(crushed)
• 3 clovesgarlic(minced)
• 1 tspwhite pepper
• 1.5 tspsalt
• 2 Lbeef stock
• 150 gegg noodles
• 1 cupbean sprouts
• 3 tbspbutter(softened)
• 1 tbspchopped fresh parsley
• 1 tbspchopped fresh chives
• 2scallions(sliced)

Instructions

1. 1

   Make the meat paste

   Pulse ground beef, tapioca starch, egg white, crushed ice, garlic, white pepper, and salt in a food processor in short bursts until smooth and sticky, about 2 minutes.

2. 2

   Shape the meatballs

   With wet hands, form the mixture into 1-inch balls, dropping them into a bowl of cold water as you go.

3. 3

   Poach gently

   Bring a pot of water to a bare simmer. Add meatballs and poach 8-10 minutes until they float and firm up.

4. 4

   Prepare the broth

   Simmer beef stock separately for 10 minutes to warm through and season.

5. 5

   Cook noodles

   Blanch noodles and bean sprouts in boiling water 1-2 minutes until tender.

6. 6

   Assemble and finish

   Divide noodles and bean sprouts into bowls, top with meatballs and hot broth. Mix butter with parsley and chives, then drop a spoonful into each bowl to melt through. Garnish with scallions.

Variations

• •

  Add finely diced beef tendon into the meat paste for a more textured, traditional bakso urat style.

• •

  Skip the herb butter for the classic, simpler clear broth version.

• •

  Use chicken instead of beef for a lighter version of the meatballs.

Storage

Store cooked meatballs in their broth for up to 3 days refrigerated. Uncooked shaped meatballs freeze well for up to 2 months.

Frequently Asked Questions