Bakso Urat
Snacks • Indonesia
About Bakso Urat
Meatballs with beef tendon pieces
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 |
