Bakso

A meatball is simply ground meat combined with ingredients such as bread (or breadcrumbs) minced onion, various spices, and eggs rolled into a ball and cooked by frying, baking, steaming, or braising in sauce. There are many kinds of meatball recipes using various meats and spices. There are many styles and varieties of meatballs in the world today. How one makes a meatball depends as much on one’s cultural background as on one’s individual taste. There are even “meatless” meatballs to satisfy vegetarian palates. Varieties of meatballs are enjoyed in all corners of the earth, from the north-pole to the south-pole and in Europe, America, Africa and Asia.

In Greece, fried meatballs are called “keftedes” with ingredients including onions and mint leaf. Stewed meatballs are called “yuvarlakia”. In Spain and Latin America, meatballs are called “albondigas” derived from the Arabic “al-bunduq” (meaning “hazelnut” or by extension, a small round object). Spanish “albondigas” can be served as an appetizer or as a main course, often in a tomato sauce, while Mexican “albondigas” are commonly served in a soup with a light broth and vegetables.

In Indonesia, meatballs are called “bakso” and are usually served in a bowl of soup with noodles, fried siomay/dim sum, steamed siomay/dim sum, and fried tofu.


Bakso with chopped meat inside


Bakso Pangsit