Recipe Bakso Mozarella/meetball (mix Indonesian - Italian)

Bakso or baso is Indonesian meatball , bakso generally made from processed ground beef mixed with  starch . meat used to use beef, chicken and fish. In the presentation, bakso usually served hot with clear beef broth soup, mixed noodles, vermicelli, tofu and eggs touge.

But here I'll give you the recipe bakso are coupled with one of the ingredients that come from italia that mozarella cheese.

A mix of bakso having a chewy texture and mozarella cheese that  has the texture of a soft texture and high water content, then you will  feel the two pleasures in one bite that comes from elasticity bakso  and mozzarella cheese explosion that will overwhelm your tongue.

Now I will give you the recipe meatballs are combined with ingredients of Italian meatball mozzarella namely:

Bakso Ingredients :

250 g beef,
125 g of starch
25 ml of ice water
1/2 tablespoon salt
2 cloves garlic, crushed
1/4 teaspoon pepper
100 grams of diced mozzarella cheese

Make the broth,:

750 ml beef broth
1/2 teaspoon pepper
1 tsp salt (to taste)
1 stalk spring onion, thinly sliced


STEP  : 

• minced meat in a food processor until smooth recommend using meat that  is still new, and do not wash excessively because it will reduce the  meatballs chewy texture.
• ground beef mixed with  starch , knead while adding a little water until the batter is smooth.
  
• form the dough balls into a round, make a hole at the center of the dough balls to fill mozarella cheese. then round it off again by way of grip to get out of hand.
  
• Prepare cold water, and then enter the meatballs have been rounded for  ± 10 minutes, aiming to make the dough balls do not break during the  boiling process
  Boil water to a boil and enter the meatballs have been rounded. boiled meatballs for ± 10 minutes, keep the water bubbling stew lest so meatballs do not break.
  
• Make the broth: Boil the chicken broth, put pepper and salt, stir  well, then enter meatballs, bring to a boil again, remove from the heat,  sprinkle with chives.
  Serve warm.

(For 6 servings)