Bakso Urat
Camilan • Indonesia
Tentang Bakso Urat
Bakso urat adalah varian bakso yang populer di warung dan kaki lima, khususnya di Jawa Tengah dan Jawa Timur. Berbeda dengan bakso biasa, bakso urat menggunakan daging sapi dengan urat sehingga teksturnya lebih kasar dan kenyal. Biasanya disajikan dengan kuah kaldu sapi panas, mi kuning, bihun, serta pelengkap seperti bawang goreng, seledri, dan sambal. Satu porsi bakso urat tipikal mengandung sekitar 140 kalori per 100 gram, tergolong sedang untuk camilan atau lauk pendamping. Kandungan protein cukup tinggi (11 g), namun lemak dan natrium juga signifikan (7 g lemak dan 680 mg natrium), sehingga disarankan memilih porsi sedang dan membatasi konsumsi kuah agar tidak terlalu berat, terutama jika memiliki tekanan darah tinggi. Bakso urat biasanya menjadi menu favorit saat makan siang atau sebagai camilan sore karena teksturnya yang memuaskan dan rasa gurih dari kaldu sapi.
How to Make Bakso Urat (Traditional & Healthy Version)
Bakso Urat is a beloved Indonesian meatball snack, renowned for its unique chewy texture and delicious beefy flavor. Originating from the bustling street food scene of Java, Bakso Urat stands out for its inclusion of beef tendon (urat), which adds a satisfying bite and a distinctive mouthfeel that locals crave. This dish is often enjoyed as a comforting snack or light meal, served in a fragrant broth and topped with fresh herbs, fried shallots, and sometimes noodles or tofu. Its savory aroma and satisfying protein content make it a staple in Indonesian households and warungs alike. The popularity of Bakso Urat lies in its versatility and the warmth it brings to communal dining. Whether savored at a roadside stall or at home with family, this dish captures the essence of Indonesian comfort food. The healthy version of this recipe uses lean beef and plenty of aromatics, making it a nourishing choice that doesn’t compromise on authentic flavor. As a snack or light lunch, Bakso Urat is an excellent introduction to Indonesia’s rich culinary traditions and vibrant street food culture.
Ingredients(for 1 medium bowl (about 6-8 meatballs with broth and garnish))
- 250 grams Lean beef (finely minced)
- 75 grams Beef tendon (urat) (boiled and chopped)
- 3 cloves Garlic (finely minced)
- 2 pieces Shallots (finely minced)
- 1 Egg white
- 2 tablespoons Arrowroot flour (or tapioca flour (tepung tapioka))
- 1 teaspoon Salt
- 1/2 teaspoon White pepper
- 500 ml Chicken broth (low sodium for healthier option)
- 2 stalks Spring onions (sliced, for garnish) - optional
- 2 tablespoons Fried shallots (optional, for garnish) - optional
Instructions
- 1
Boil the beef tendon (urat) for 1 hour or until tender. Once cooled, chop it into small pieces.
60 minutes
Use a pressure cooker to reduce boiling time.
- 2
In a food processor or large bowl, combine minced beef, chopped tendon, garlic, shallots, egg white, arrowroot flour, salt, and white pepper. Process until smooth and sticky.
5 minutes
Keep the mixture cold for a bouncier texture.
- 3
With wet hands, shape the mixture into small balls (about 3 cm in diameter).
5 minutes
Wet your hands with cold water to prevent sticking.
- 4
Bring a pot of water to a gentle simmer. Drop the meatballs in, letting them cook until they float to the surface (about 5-7 minutes). Remove and drain.
7 minutes
Do not boil too vigorously to keep meatballs tender.
Why This Dish is Healthy
This healthy Bakso Urat recipe uses lean cuts of beef and tendon, reducing saturated fat while maximizing protein and flavor. By avoiding deep-frying and using a light broth, the dish remains low in calories. Incorporating fresh aromatics and limiting sodium makes it ideal for those seeking a balanced, nutritious Indonesian snack without sacrificing authenticity.
Bakso Urat is rich in protein from lean beef and tendon, supporting muscle health and satiety. Using arrowroot or tapioca flour keeps the dish gluten-free and provides a small amount of complex carbohydrates. Garlic and shallots offer antioxidants and minerals, while the broth is hydrating and low in fat. With controlled sodium and minimal oil, this version is heart-friendly and suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Keep all ingredients cold before mixing for the best meatball texture.
- 💡Tip 2: Simmer meatballs gently to avoid them becoming tough.
- 💡Tip 3: Add a dash of lime juice or chili sauce for an extra flavor kick.
Storage & Serving
Store cooked meatballs and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving. Meatballs can be frozen for up to 1 month.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 7.0 g |
| Fiber | 0.0 g |
| Sugars | 0.7 g |
| Sodium | 680.0 mg |
| Potassium | 120.0 mg |
| Cholesterol | 35.0 mg |
| Vitamin A | 40.0 IU |
| Vitamin C | 1.5 mg |
| Calcium | 28.0 mg |
| Iron | 0.6 mg |
| Magnesium | 10.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 7.0 µg |
Cultural Notes
Bakso urat dikenal sebagai camilan atau lauk di kaki lima, warung, hingga restoran keluarga, terutama di Jawa. Teksturnya yang kenyal dan gurih membuatnya digemari di berbagai usia.
