Description
Discover how to make tender, juicy, and flavorful cheese-stuffed meatballs with a unique Indonesian twist, inspired by Bakso Solo Samrat. These meatballs feature a molten mozzarella and cheddar cheese center, perfect for a delightful culinary adventure.
Ingredients
- 500 g Beef Shank
- 1 tsp Salt
- 2 tsp Sugar
- ½ tsp Pepper
- 1 tsp Beef Stocks Powder
- 2 tsp Baking Powder
- 2 tbsp Fried Shallots
- 1 tbsp Fried Garlic
- 1 Egg White
- 130 g Ice
- 80 g Tapioca Flour
- 9 cube Mozzarella Cheese
- 9 cube Cheddar Cheese
Instructions
- Pre-freeze the beef for 1 hour before making the meatballs.
- In a food processor, blend the chilled beef with salt, sugar, pepper, beef stock powder, baking powder, fried garlic, and fried shallots on low speed until the mixture is as fine as possible.
- Add the egg white, ice cubes, and tapioca flour. Blend again on high speed until the mixture becomes a sticky and fluffy paste.
- Prepare a bowl of cold water for setting the shaped meatballs and another bowl of clean water for wetting your scoop or spoon to prevent sticking. Meanwhile, heat water in a large pot over low heat.
- To shape, take about two tablespoons of the meat paste into your left hand. Flatten it slightly, place a cube or ball of cheese in the center, and carefully wrap the meat around the cheese. Use a spoon to shape it into a smooth ball, ensuring the cheese is completely sealed inside.
- Dip the spoon in water to release the meatball easily, then gently drop the meatball into the warm pot of water. The meatball should sink. Once it floats to the surface, it’s set and can be removed and cooled. You can store these in an airtight container in the freezer for up to 1 month.
- When ready to serve, boil the meatballs in water until fully cooked through. Serve hot with noodles or broth of your choice.
Notes
- Beef shank is recommended for its balance of lean meat and connective tissue, creating a springy texture.
- Tapioca flour is essential for the signature chewy texture; potato starch or cornstarch can be used as alternatives but may alter the texture.
- Cheese variations like smoked mozzarella or Gouda can add a smoky flavor.
- These cheese stuffed meatballs can be served in broth, with spaghetti, or as a savory snack.
- For serving, consider adding broth, noodles, vegetables like bean sprouts or green cabbage, chilies, and lime juice for an Indonesian-style experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Side Dish
- Method: Food Processor, Boiling
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 meatball
Keywords: Cheese Stuffed Meatballs, Cheesy meatballs, Meatballs with cheese filling, How to make cheese stuffed meatballs, Best cheese stuffed meatballs recipe, Homemade cheese filled meatballs, Juicy cheese center meatballs, Gooey cheese meatballs, Easy cheese stuffed meatballs, Meatball recipe with cheese inside, Cheese infused meatballs, Savory cheese stuffed meatballs, What are cheese stuffed meatballs, Why make cheese stuffed meatballs, Cheesy meatball appetizers, Ground beef meatballs stuffed with cheese, Italian cheese stuffed meatballs, Comfort food cheese meatballs, Meatball recipe with mozzarella filling, Quick cheese stuffed meatballs