Bouncy Malaysian-style beef meatballs simmered in broth, finished with a fragrant herb butter drizzle.
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.
Serves 3
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.
With wet hands, form the mixture into 1-inch balls, dropping them into a bowl of cold water as you go.
Bring a pot of water to a bare simmer. Add meatballs and poach 8-10 minutes until they float and firm up.
Simmer beef stock separately for 10 minutes to warm through and season.
Blanch noodles and bean sprouts in boiling water 1-2 minutes until tender.
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.
Keep the meat, ice, and processor bowl cold throughout -- warm meat won't develop the signature bouncy texture.
Poach at a gentle simmer only, never a rolling boil, to keep the meatballs tender rather than tough.
Mix the herb butter ahead so it's ready to melt directly into each hot bowl at serving time.
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.
Store cooked meatballs in their broth for up to 3 days refrigerated. Uncooked shaped meatballs freeze well for up to 2 months.
Bakso-style meatballs trace back to Chinese immigrant cooking traditions across the Malay Archipelago, blending Chinese meatball techniques with Southeast Asian broths, and remain a beloved street food across Malaysia and Indonesia.
Yes, shape and poach them ahead, then store in broth in the fridge and reheat gently before serving.
The paste likely wasn't processed enough or got too warm -- keep everything cold and pulse until visibly sticky and smooth.
Cornstarch can substitute in a pinch, though the texture won't be quite as springy as with tapioca starch.
Per serving (238g / 8.4 oz) · 3 servings total
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