Seychellois-style Bakso Solo

Ingredients

In this Seychellois adaptation of Bakso Solo, we incorporate Seychellois spices and herbs to infuse the meatballs and broth with local flavors. The original Indonesian recipe is known for its use of garlic, ginger, and soy sauce, while the Seychellois version adds a touch of creole seasoning, curry powder, and fresh herbs to enhance the taste and aroma. We alse have the original recipe for Bakso solo, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon creole seasoning 1 teaspoon creole seasoning
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh parsley, chopped 1 teaspoon fresh parsley, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 egg, beaten 1 egg, beaten
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 bay leaf 1 bay leaf
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, creole seasoning, curry powder, thyme leaves, parsley, salt, black pepper, breadcrumbs, flour, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 2-3cm (1 inch) in diameter.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   Pour in the beef broth and add the sliced carrots, diced potatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. 5.
   Remove the bay leaf before serving.
6. 6.
   Serve the Seychellois-style Bakso Solo hot, garnished with fresh parsley, alongside steamed rice or crusty bread.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure the meat is well-chilled before mixing it with other ingredients to make it easier to handle.
• Creole seasoning — If you can't find creole seasoning, you can make your own by combining paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and black pepper.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have fresh thyme or parsley, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the meatball mixture.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and add it to the simmering broth.
• You can customize the vegetables in the broth by adding other favorites like green beans or bell peppers.
• To save time, you can make the meatballs in advance and refrigerate them until ready to cook.
• Leftover meatballs and broth can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Seychellois-style Bakso Solo as a main course with steamed rice or crusty bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the meatballs and vegetables in a shallow bowl, with the flavorful broth poured over them. Sprinkle some chopped parsley on top for an attractive presentation.