Rendang Seasoned Beef Ball Recipe, Super Soft Texture

Illustration of rendang seasoning meat balls (ourmodernkitchen.com)

The typical Padang or Minang rendang that we know so far is mostly made from chunks of beef. The meat is cooked with a variety of spices until tender.

Unfortunately, not a few people who under certain conditions can not eat meat in its entirety. For example parents with brittle teeth or lots of loose teeth. The solution is, you can make rendang from ground beef which is shaped round like a ball.

Come on, try the rendang seasoned meat ball recipe below! Guaranteed to be soft and the family at home likes to eat this.

Ingredients and how to make beef balls with rendang seasoning

Illustration of how to make rendang seasoned meat balls (ourmodernkitchen.com)

Total serving time: 3-4 hours
Number of servings: 6-10 servings

Materials:

• 1 kg of lean ground beef
• 10 grains of red onion, puree
• 5 cloves of garlic, crushed
• 1 teaspoon of ground nutmeg
• 1 sheet of turmeric leaf, tie a knot
• 5 bay leaves
• 4 stalks of lemongrass, bruised
• 10 pieces of lime leaves
• 10 tablespoons of grated coconut, roasted and puree
• 1/2 liter thick coconut milk
• 2 liters of thin coconut milk
• salt to taste
• ground pepper to taste
• sugar to taste
• powder broth to taste
• right amount of oil

Ground spices:

• 10 large red chilies
• 10 curly red chilies
• 20 grains of shallots
• 15 cloves of garlic
• 2 medium pieces of ginger
• 2 large galangal pieces
• 2 stalks of lemon grass, take the white part

Dry seasoning:

• 10 cm cinnamon
• 10 grains of cloves
• 10 grains of cardamom
• 3 star anise

How to make rendang seasoned beef balls:

1. Mix the ground beef with the shallots, garlic, nutmeg powder, salt, ground pepper, powdered stock, and some of the toasted coconut until blended while pressing down to make it firm.
2. Round the dough like meatballs with a diameter of approximately 2-3 cm and arrange on the tray. Put it in the refrigerator for about an hour.
3. Heat some oil. Fry the meatballs until lightly browned (no need to cook completely). Lift and drain.
4. Sauté ground spices with turmeric leaves, some roasted coconut, bay leaves, lemongrass, lime leaves, and dry spices with oil used for frying the meat.
5. After the spices are fragrant and cooked, pour the thin coconut milk little by little. Keep stirring until it is evenly mixed and the coconut milk boils.
6. Pour in thick coconut milk, salt, ground pepper, granulated sugar, and powdered stock. Keep stirring until it is well blended, thickens, and releases the oil. Taste correction.
7. Add the meat balls and stir gently. Let stand until the spices meld and the spices dry. Turn off the heat and pour the rendang onto a serving plate.
8. Rendang seasoned beef balls are ready to be served.

Tips for making rendang seasoned beef balls:

1. If you want the meat to be denser and not crumble, you can add 2-3 tablespoons of flour to the mixture.
2. When storing meat balls in the refrigerator, try not to stack them so they don't stick together.
3. Make sure the spices have completely released the oil when you are about to put the meat balls in and don't stir them too often so they don't crumble.
4. If you don't want it to be spicy and can be eaten by children, you can skip the chili.

The texture is very soft, the rendang seasoned meat ball recipe above you must immediately try at home. Look at the reaction of the people in the house, you will definitely like them all!

(irp/Maz)