A Savory, Soulful Bowl of Bouncy Beef Balls, Springy Noodles, and Spicy Sambal in a Clear, Aromatic Broth
Found everywhere from roadside stalls to beachside warungs, Mei Bakso is Bali’s answer to the ultimate comfort food. It’s built on a light yet rich beef broth, filled with chewy noodles, crispy fried shallots, and signature bakso sapi—springy beef balls that soak up flavor and bounce with every bite. Topped with a fiery sambal bakso, this is a fast, affordable, and deeply satisfying street meal that speaks to the island’s love for bold, honest flavor.
Ingredients
Serves 4
For the beef broth
- 1.5 litres water (6 cups)
- 300g beef bones or beef brisket
- 3 cloves garlic, smashed
- 1 small onion, halved
- 1 stalk celery (local daun seledri if available)
- ½ tsp white pepper
- 1 tsp salt, or to taste
- 1 tsp sugar
For the bakso sapi (beef balls)
- 300g ground beef (with a little fat)
- 1 tbsp tapioca flour
- 1 egg white
- 1 tsp garlic powder
- ½ tsp white pepper
- ½ tsp salt
- 1 tsp ice water
For the bowl
- 200g egg noodles or mie kuning
- 100g rice vermicelli (optional mix)
- 1 cup chopped cabbage, blanched
- ½ cup bean sprouts, blanched
- 2 tbsp fried shallots
- Fresh celery leaves, finely chopped
- Optional: tofu puff, fried wonton, or boiled egg
For the sambal bakso (spicy sauce)
- 10 red bird's eye chilies
- 1 clove garlic
- Salt & hot broth, to blend
- Optional: splash of kecap manis (sweet soy sauce)
Instructions
Make the broth: In a pot, add beef bones, onion, garlic, celery, pepper, salt, and water. Bring to a boil, then reduce to a simmer and cook for at least 1.5 hours, skimming off scum as needed. Taste and adjust seasoning with more salt and a touch of sugar for balance.
Make the bakso: In a food processor, blend ground beef, tapioca flour, egg white, salt, pepper, and garlic powder. Add ice water gradually while blending until the mixture becomes a smooth, sticky paste—this is key for that signature bouncy bakso texture.
Wet your hands and shape the paste into small balls, about 3 cm wide. Bring a pot of water to a gentle simmer (not boiling) and gently drop in the beef balls. Let them cook for 10–12 minutes—they’ll float when done. Transfer into an ice water bath briefly to firm up, then keep warm in the broth.
Make the sambal bakso: Boil the chilies and garlic for 3–4 minutes, then blend with a pinch of salt and a few tablespoons of hot broth until smooth. Optional: add a few drops of kecap manis for a sweet-spicy kick.
Assemble the bowls: Blanch the noodles, vermicelli, bean sprouts, and cabbage separately. Divide among serving bowls. Add bakso, ladle over hot broth, and top with fried shallots, chopped celery leaves, and any optional toppings like tofu puff or fried wonton.
Serve with a side of sambal bakso, extra kecap manis, and a squeeze of lime if desired. Slurp immediately.
Cooking Tips
Use ice-cold water and blend until the bakso paste becomes gluey—it’s essential for that satisfying chew. Don’t boil the beef balls aggressively or they’ll toughen—keep it at a gentle simmer. The sambal can be made ahead and stored, and the broth improves overnight. For a Bali-style upgrade, add a spoonful of crispy garlic oil just before serving.
