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Indian meatballs

Quantity: 60 pieces

Complexity: simple

Working time: 30 min

Total preparation: 60 min


  • 1 kg lean half and half minced meat (Aldi)

  • 2 eggs

  • 100 g breadcrumbs

  • salt to taste

For the Boemboe:

  • 2 large onions

  • 4 cloves of garlic

  • 3 tbsp ketjap manis

  • 3 tbsp ketjap salt

  • 1 tbsp cumin powder

  • 3 tsp ketoembar

  • 2 tsp jahé

  • 3 tsp turmeric

  • 3 tbsp sambal with tomato (see recipe)

Other supplies

hand blender, wok with 200 ml sunflower oil for frying.


Make the bumbu:

Coarsely chop the onions and garlic.

Place all the ingredients for the bumbu in a tall bowl and place the hand blender on top. Keep it somewhat coarse.

Place the minced meat in a bowl, add the bumbu, eggs and breadcrumbs and knead well and firmly with your hands.

Add salt and extra sambal to taste if necessary.
Make small (the size of a bitterbal) meatballs from this mixture by hand.

Take a wok and heat the sunflower oil, fry the minced meat balls until brown, crispy and done, for about 15 minutes at a time.


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