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Bakso Goreng (Fried Meatball)



20 piece(s)

Ingredients A

  • 250 g pork mince
  • 100 g prawn flesh
  • 1 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper, ground
  • 1/2 tsp baking powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tbsp fish sauce
  • 1/2 tbsp oil
  • 1/2 tsp bicarbonate of soda
  • 50 g cold water

Ingredients B

  • 135 g tapioca flour
  • 6
    1h 5min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. 1. Put all the Ingredients a in the mixing bowl with MC on an mix 1min/speed 9.
    2. Add Ingredient B and mix 30sec/speed 9.
    3. Shape into a ball and deep fry at low/medium heat (140-160C) for 30-45 min until golden and meatball is firm to avoid shrinkage.

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Portion size will vary depending the size of the meatballs.

Don't overcrowd the pan when frying as the meatballs will double in size.

Fry at low/medium heat for long time to ensure the meatballs do not shrink afterwards. If the shrink it means they will need to be fried longer.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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