Making naturally springy and savory chicken meatballs at home is very easy using a food chopper or blender. You can find various full recipes on Cookpad or check out other practical guides from Segari.
Chicken Meatball Ingredients
• 500 grams chicken breast fillet (chilled)
• 100–125 grams tapioca or sago starch
• 100 grams ice cubes (crushed or shaved)
• 1 egg white
• 1 teaspoon baking powder (optional, for fluffiness)
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon chicken bouillon powder
• 4 cloves garlic (minced or lightly fried)
• 4 shallots (fried, then minced)
How to Make Chicken Meatballs
1. Blend Chicken and Ice: Place the chilled chicken meat, ice cubes, and garlic into a food processor or blender. Process until completely smooth and well-combined.
2. Add Seasonings: Add the egg white, fried shallots, salt, pepper, bouillon powder, and baking powder. Blend again until the mixture comes together.
3. Add Flour: Gradually add the tapioca flour. Mix or process again until the mixture is smooth, springy, and pliable enough to shape.
4. Shape the Meatballs: Bring water to a boil in a pot, then turn off the heat. Take some mixture in your hand, squeeze it into a fist, and press until a round ball of mixture emerges between your thumb and index finger. Scoop up the formed ball and drop it into the hot water.
5. Boil Until Cooked: Once all the mixture has been shaped, turn the heat back on (keep it low). Boil the meatballs until they float. Let them float for 10–15 minutes to ensure they are cooked through to the center.
6. Remove and Drain: Remove the cooked meatballs and place them in a bowl of ice water to make the texture even springier.
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