Cheese Stuffed Meatballs

Craving something new? Try these cheese stuffed meatballs with a twist of Indonesian style. Springy, juicy, beef meatball filled with molten cheese at the centre. A unique fusion of Southeast Asian street food and Western comfort, perfect for adventure seeker eater!

These Mozzarella cheese Stuffed Meatballs are tender, flavorful, and filled with Surprise At the center of each of gooey cheese meatballs! You’ll savor every bite. inspired by Indonesia’s famous Bakso Solo Samrat.They are so much fun to make and even more fun to eat.

Make cheese stuffed meatballs with a twist in Indonesian meatball style. It’s not kind of your spaghetti and meatball, or meatball with marinara sauce. I know they are great too and Western style, but today let make a twist with making “bakso gerobak style” with modern touch. That sounds ridiculous but trust me this is truly heaven match. They complete each other, the bright, spicy broth meeth with melting cheese and juiy beef meatball, you can’t stop eating them

Meatball that Inspired by Bakso Solo Samrat Indonesia

There are few things more comforting than biting into something warm and familiar, especially when it surprises you with a molten, cheesy center. For many Indonesians, that moment comes in the form of bakso keju, or cheese-stuffed meatballs. My version of this dish is inspired by the legendary Bakso Solo Samrat, a beloved Indonesian eatery known for its large, juicy meatballs with hidden treasures inside. This recipe combines the flavors of home with a hint of modern indulgence,perfect for those looking modern twist to explore the heart of Indonesian street food from their own kitchen.

Bakso Solo Samrat started as a small business in the city of Solo (Surakarta), Central Java. Over time, it gained fame for its large-sized bakso with unique fillings—quail eggs, spicy sambal, and yes, melted cheese. While traditional bakso is a simple meatball served in broth with noodles, tofu, and vegetables, Bakso Samrat pushed the envelope by experimenting with textures and flavors.

While the original bakso keju is served in a light, clear beef broth, I’ve adapted this recipe slightly for international kitchens. These cheese-stuffed meatballs can be served either in broth, with spaghetti, or on their own as a savory snack. In my recipe, I serve these cheese stuffed meatball with instant noodle, clear light broth and spicy kicks. I need some heating for today mood. The key is the texture: springy, juicy, and packed with umami.

Let’s dive into the recipe.

Ingredients of Cheese Stuffed Meatballs

• Beef Shank: This cut has the right balance of lean meat and connective tissue, giving the meatballs a springy, chewy texture that bakso is famous for. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy.
• Salt, Sugar, Beef Stock Powder and Pepper: For seasoning, Kosher salt and freshly ground black pepper are a simple way to elevate the flavor.
• Baking Powder: Helps create a light and airy texture by generating tiny bubbles in the mixture sometimes, meatballs are fragile
• Fried Shallots: Adds a slightly sweet, nutty aroma and depth to the meatball mix.
• Fried Garlic:m fresh garlic cloves add natural brightness.
• Egg White: helps hold everything together
• Ice: Keeps the meat mixture cold while blending or mixing, which helps preserve the texture and prevents fat from melting too early.
• Tapioca Flour: Essential for the signature chewy and springy texture of bakso. If you can’t find tapioca flour, use potato starch or cornstarch, but expect a slightly different feel. Tapioca is best.
• Mozzarella Cheese: offers that gooey, stretchy pull when you bite into the meatball.
• Cheddar Cheese: I use sharp cheddar or even extra sharp for a nice flavor boost. Sometimes, I use smoked mozzarella or Gouda for a smoky flavor.

How to Make Cheese Stuffed Meatballs

Chill the Meat
Start by pre-freezing the beef for about 1 hour. This helps achieve a smoother, more cohesive meatball texture during processing.

Blend the Base
In a food processor, combine the chilled beef with salt, sugar, pepper, beef stock powder, baking powder, fried garlic, and fried shallots. Blend on low speed until the mixture is as fine as possible.

Add Binders and Mix Thoroughly
Next, add the egg white, ice cubes, and tapioca flour. Blend again on high speed until the mixture becomes a sticky and fluffy paste.

Prepare for Shaping
Before shaping the meatballs, prepare a bowl of cold water for setting the shaped meatballs and another bowl of clean water for wetting your scoop or spoon to prevent sticking.

Meanwhile, heat water in a large pot over low heat. Do not let it boil yet — you need warm water for the initial setting stage.

Shape the Cheese-Stuffed Meatballs
To shape, take about two tablespoons of the meat paste into your left hand. Flatten it slightly, place a cube or ball of cheese in the center, and carefully wrap the meat around the cheese. Use a spoon to shape it into a smooth ball, ensuring the cheese is completely sealed inside.

Set the Meatballs
Then, dip the spoon in water to release the meatball easily, then gently drop the meatball into the warm pot of water. The meatball should sink. Once it floats to the surface, it’s set and can be removed and cooled. You can store these in an airtight container in the freezer for up to 1 month.

Cook and Serve

When ready to serve, boil the meatballs in water until fully cooked through. Serve hot with noodles or broth of your choice. Enjoy! I love to serve it with some spicy kick. this bakso a.k.a cheese stuffed meatballs is so perfect combination with spicy and melting cheese.

Try with Indonesian style, put some broth, noodles, you can add veggies too such as beansprout or green cabbage, add chillies, and some of lime juice.

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