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
- 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)
- 2 tablespoons Fried shallots (optional, for garnish)
Step-by-step instructions
Step 1 · Boil the beef tendon (urat) for 1 hour or until tender
Boil the beef tendon (urat) for 1 hour or until tender. Once cooled, chop it into small pieces.
Step 2 · In a food processor or large bowl
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.
Step 3 · With wet hands
With wet hands, shape the mixture into small balls (about 3 cm in diameter).
Step 4 · Bring a pot of water to a gentle simmer
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.
Step 5 · In a separate pot
In a separate pot, heat chicken broth until simmering. Add the cooked meatballs and let them warm through for 2-3 minutes.
Step 6 · Serve hot
Serve hot, garnished with sliced spring onions and fried shallots if desired.
Why this recipe 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.
A note on tradition
Bakso Urat is a classic Indonesian snack, especially popular in Java. It is frequently sold by street vendors and enjoyed during gatherings or festive occasions. While bakso in general is a staple at family events and casual meetups, Bakso Urat is prized for its satisfying texture and is often eaten as a midday snack or light meal. The dish reflects Indonesia’s love for hearty, communal foods that bring people together.