Bakso Goreng Recipe (Crispy Indonesian Fried Meatballs)

Name: Bakso Goreng - Asian Deep Fried Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 350 gr chicken thigh (with or without skin); 150 gr shrimp (peeled and deveined); 1 tsp pepper; 2 tsp sea salt; 2 tsp sugar; 1 tsp mushroom powder; 1 tsp baking powder; 1 tsp baking soda; 300 gr tapioca flour; 2 eggs; 4-5 garlic cloves; 2 tbsp water; 2 tbsp sesame oil; 2 tbsp vegetable oil; 2 tbsp tomato sauce; 2 tbsp chilli sauce; 1 tsp sugar; 1 tsp vinegar; 100-200 ml water

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Bakso goreng is one of Indonesia’s most popular street-food snacks. Made with seasoned chicken, shrimp, or pork, these crispy fried meatballs are light and airy on the outside while staying soft and chewy inside. They’re often served with noodles, but they’re just as delicious enjoyed on their own as an addictive snack.

A Quick Look at the Recipe

🏷️ Recipe Name: Bakso Goreng -Indonesian Deep-fried Meatballs
⏱️ Ready In: ~ 40 minutes
🍽️ Serves: 20 pieces
🔥 Calories: 120 kcal per serving (estimate)
🧾 Main Ingredients: Chicken thigh, shrimp, pepper, sea salt, sugar, baking powder, baking soda, tapioca flour, eggs, garlic, water, sesame oil, vegetable oil.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with step-by-step guide

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Bakso goreng, or Indonesian fried meatballs, are one of Indonesia’s most popular savory snacks. Unlike traditional bakso that are served in soup, these meatballs are deep-fried until golden and crispy on the outside while remaining soft and chewy inside. Many versions also contain shrimp, giving them an extra layer of flavor and texture that makes them incredibly addictive.

In Indonesia, bakso goreng is often served alongside a bowl of minced pork noodles or enjoyed as a satisfying afternoon snack. You’ll also find them at noodle shops together with other favorites such as shao mai, potstickers, and fried wontons. The meat mixture can be made with pork, chicken, shrimp, or fish, making each shop’s recipe slightly different.

If you’ve never tried bakso goreng before, this homemade version will show you how to achieve that signature crispy exterior and chewy interior that make these Indonesian fried meatballs so irresistible.

Beyond being a popular snack, bakso goreng can also carry special meaning in Chinese culture. Their round shape symbolizes wholeness, unity, and prosperity, which is why meatballs and other round foods are often served during Lunar New Year celebrations. Many families include dishes like bakso goreng as part of their Lunar New Year meals to represent completeness, togetherness, and good fortune for the year ahead.

Why You Will Love This Recipe

Kids love these meatballs – Once your kids try these deep fried meatballs, they will want more and more! They are delicious and are great as afternoon snacks.
Easy to prepare – The bakso goreng batter is so easy to prepare. All you have to do is mix everything in the food processor.
Can be prepared in advance – The batter can be prepared in advance. Keep the batter chilled one to two days before deep-frying.
They make excellent side dish – Deep fried meatballs are a great side dish choice for noodles or fried rice.
Versatile – The original bakso goreng recipe is with chicken and shrimp, but you can substitute it with pork, beef, or turkey.

Recipe Ingredients

Ingredient Notes

Eggs – Eggs will bind the meat together with the tapioca flour. It makes the texture bouncy and soft inside with a crispy skin on the outside.

Seasoning – Basically, you can use sesame oil, salt, pepper and mushroom powder. Some people use fish sauce or oyster sauce and other seasonings.

Garlic – I add minced garlic to make the meatballs more fragrant. Of course you can add scallions and coriander leaves if you like more aromatic flavors.

Meat – Meat part consists of 350 gr of ground chicken fillet (chicken thigh would be a better choice) or pork (combined with a little fat; this one is the best option ) and 150 gr shrimps.

Although using lean meats like chicken (breast part) or turkey is okay, you might want to consider adding a little extra fat, such as bacon or rendered pork fat, to prevent dryness.

I would highly recommend a ratio of 70% lean to 30% fat to keep the moist, tender texture.

Baking powder and baking soda – Baking powder and baking soda are to make the meatballs form a fully developed shape and crunchy.

Variations

Other than chicken, you can use is minced beef or pork. Choose the part with a little fat. This will make your meatball texture more bouncy and juicy.

The ratio of meat and shrimps is after all very flexible. You can add more shrimp if you like, as long as the total amount of the meat part is 500 gr.

How to Make Bakso Goreng

Photo collage of bakso goreng mixing process.

STEP 1. Put the chicken meat and shrimp in the food processor (Image 1). Add eggs, salt, pepper, mushroom powder, sugar into the bowl. Images 2, 3, 4)

Photo collage of preparing bakso goreng batter.

STEP 2. Pour in sesame oil and vegetable oil (Image 5). Add chopped garlic (image 6). Pour in water (Image 7) and add baking powder, baking soda into it (Image 8).

Photo collage of deep frying the meat balls.

STEP 3. Add in tapioca flour into the bowl (Image 9). Process and mix well (Image 10). Heat cooking oil in a pot 175-190°C. Shape the meatballs using 2 spoons (Image 11), by scooping it back and forth, and scoop it with a cookie scoop as I have shown in the video. If it is your first time, don’t worry if it is not a perfect round shape. Practice, you will be able to make it round enough it will glide on the table. 🙂

Drop into the hot cooking oil (Image 12). It will be at the bottom of the pan first. The batter will later float when it is well cooked. You can stir it once in a while. Keep the stove on medium heat. Take out the meatballs and put them on a paper towel, let the oil drain until they are dry. Cut them in bite sizes. Serve with the dipping chilli sauce.

Pro Tips

Another way to make the batter round is by using an ice-cream scoop. If you practice using two spoons, you will be better along the way.
Chill the batter in the fridge. It is much easier to shape it into balls with your hands.
To prevent burning on only one side, keep stirring the meatballs with long chopsticks. The perfect color should be a little brown. The meatballs will be floating eventually when it is done. However, you still have to pay attention to the color. Adjust the heat.
It will take around 20 to 25 minutes to let it cook well inside. It also depends on the size of the balls. You do not want a meatball that is still raw in the middle part.
When the meatballs start to float in the cooking oil, it is almost done. Stir around with chopsticks or spatula.
Drain the excess oil on cooling rack or kitchen towel.
The cooking oil should be enough to dip the batter until it is fully submerged. Check if the oil is hot enough using a wooden stick. If small bubbles come out at the stick, it is ready to fry.

Serving Suggestions

Now that you have finished deep frying the meatballs, cut the bakso goreng into bite size. Serve with chilli sauce, or Sriracha mayo sauce.

This side dish is perfect when you pair it with mun tahu (ground pork tofu with shrimp), sautéed green beans with garlic, or egg drop soup or egg fried rice.

Serve refreshing drink that has cooling effect like lemongrass tea or butterfly pea flower tea. They are good especially after you eat some dee-fried food like these bakso goreng.

Bakso Goreng FAQs

Can I make Asian deep fried meatballs / bakso goreng ahead of time?

Yes, you can make the batch before serving, save it in a closed container in the freezer or chiller. Before deep-frying, you can take out the batch and let it thaw in room temperature.

Can I bake or air-fry bakso goreng instead of deep frying them?

Yes, you can shape the bakso goreng batter and spray them with oil, air-fry or bake them on a pan until they are thoroughly cooked. However, the flavor may be different from the deep-fried ones.

What are some common sauce options for dipping bakso goreng?

There are several sauce options you can use for dipping the meatballs.
Sweet and sour sauce: A tangy and sweet sauce made with vinegar, sugar, and tomato ketchup.
Spicy sriracha M=mayo: A combination of mayonnaise and sriracha sauce for a creamy and spicy kick.
Teriyaki sauce: A savory and slightly sweet sauce made with soy sauce, mirin, sugar, and ginger.

Bakso goreng held in one hand half-opened to see the texture.

Storage

If you have some leftover, you can store them in a plastic container in the chiller. The next day, you can use air-frier to heat them up or simply put them in the microwave.

Should you choose to fry the meatballs at a later time, whether it be the following day or 2 days later, please note that the batter can be safely stored in the refrigerator overnight or even in the freezer.

Transfer the batter from the freezer to the chiller a day in advance. Before frying, allow the batter to rest at room temperature for approximately 15 – 20 minutes before proceeding with the frying process.