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Indonesian Meatballs
Serves 8 Prep 20 min Cook 17 min Total 37 min Type Meal Origin Indonesian

Indonesian Meatballs

Indonesia's bakso: small soft beef meatballs in a clear ginger-and-garlic broth, served over rice noodles with bean sprouts.

Serves 8 Prep 20 minutes Cook 17 minutes Units Rate

Overview

Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.

Serves: 8 (makes approximately 40 meatballs) Prep Time: 20 minutes Cook Time: 17 minutes

Ingredients

Meatballs

  • 500 grams minced chicken
  • 100 grams panko breadcrumbs
  • 1 red chilli pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 tbsp Garam Masala
  • ½ tsp ground nutmeg
  • 5 green onions (chopped)
  • 4 grams fresh coriander (chopped)
  • 1 egg
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp red curry paste (optional)
  • 2 tbsp peanut oil (for frying)

Sauce

  • 2 stalks lemongrass
  • 237 ml low-sodium chicken broth
  • 2 tbsp red curry paste
  • 391 ml unsweetened coconut milk
  • 1 tbsp Curry Powder
  • ¼ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • 5 fresh kaffir lime leaves
  • 1 tbsp fresh coriander (chopped)

Method

Stage 1 - Prepare the Meatballs

  1. In a large bowl, add all meatball ingredients except the peanut oil and mix well.
  2. Shape the meat mixture into 1-inch meatballs. You should get approximately 40 meatballs.

Stage 2 - Fry the Meatballs

  1. In a heavy-bottomed pan or skillet, heat the peanut oil over medium heat.
  2. Add the meatballs and fry until golden all around (approximately 7 minutes).
  3. Transfer the meatballs to a plate and set aside.

Stage 3 - Make the Sauce

  1. In the same pan used to fry the meatballs, add the chicken broth, red curry paste, coconut milk, curry powder, salt, pepper, kaffir lime leaves, and lemongrass.
  2. Stir everything together and bring to a boil.
  3. Add the meatballs back to the pan, toss them to coat in sauce, and cook for 8-10 minutes uncovered over medium-low heat.
  4. Remove the lemongrass and lime leaves from the sauce.
  5. Garnish with fresh coriander.

Notes

  • Key technique: Don't overcrowd the pan when frying meatballs, fry in batches if needed for even browning.
  • Substitutions: Use minced pork or beef instead of chicken; substitute coconut cream for richer sauce.
  • Make-ahead: Meatballs can be prepared and frozen uncooked for up to 2 weeks; thaw before cooking.

Serving

Serve with: Cooked jasmine rice and fresh lime wedges to brighten the sauce

Storage

  • Keeps 3 days refrigerated
  • Freezes well up to 2 months
  • Best eaten within 24 hours for optimal texture

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