Bakso Goreng (Fried Meatballs)

Name: Bakso Goreng (Fried Meatballs)
Total time: 1800 s
Yield: 50 meatballs
Cuisine: American
Ingredients: 250 gr ground chicken; 3/4 cup katakuriko; 1 egg; 1 tsp salt; 1 tsp baking powder; 1 tsp sesame oil; 1/2 tsp shoyu; 1/2 tsp ground coriander; Crushed black pepper according to your preference; 1 tbsp ground garlic; 1 tsp ground shallot; 1 tsp parsley flakes; Oil for frying

Angela Mertoyono @tenshi

In my kitchen!

Many vendors sell these here, but of course it is healthier to make them on your own. Bear in mind that they will shrink a bit after frying, so they won't be completely round. Still tasty. We enjoy these with homemade mayo and a touch of chili sauce.

You can make bigger or smaller meatballs. I made medium ones, about 1.5 cm in diameter. They will get bigger after you fry them.

Angela Mertoyono @tenshi

In my kitchen!

You can make bigger or smaller meatballs. I made medium ones, about 1.5 cm in diameter. They will get bigger after you fry them.

Saved

Ingredients

30 minutes

50 meatballs

250 grground chicken
3/4 cupkatakuriko
1egg
1 tspsalt
1 tspbaking powder
1 tspsesame oil
1/2 tspshoyu
1/2 tspground coriander
Crushed black pepper according to your preference
1 tbspground garlic
1 tspground shallot
1 tspparsley flakes
Oil for frying

Saved

Steps

30 minutes

1

Combine all ingredients except oil.
2

Knead by hand until it is quite firm but pliable.
3

Pour a bit of oil to your hands and form balls from the mixture.
4

Pour oil into the pan. You are going to deep fry them. Use medium heat. When the oil is hot and a bit bubbly at the edges, use the lowest setting and start putting the balls to the pan.
5

After a while, the balls will flip on their own once they start to expand.
6

Once the bottom part becomes golden brown, flip them over carefully.
7

When they are golden brown, take them from the pan. It takes about 15 minutes and I fry in two batches.
8

I prefer to put them into skewers, but you can eat the meatballs with a fork or with your hand.