Grilled Beef Meatball Skewers
Charred beef meatballs glazed with a tangy-sweet soy-ginger sauce, threaded on skewers and grilled until crispy outside and juicy inside. Bakso bakar stripped down to its essential Indonesian smoke and spice.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb Ground beef
- 3 tbsp Soy sauce
- 1 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 whole Shallot, finely minced
Instructions
- 1
Mix 1 tbsp soy sauce with ginger and 2 cloves garlic. Fold into ground beef with a pinch of salt until just combined—don't overwork.
- 2
Form into 16 meatballs, each about 1.5 inches. Thread 2 onto each skewer, leaving a tiny gap between them.
- 3
Heat a grill pan or cast-iron skillet over medium-high for 2 minutes until it shimmers and just starts to smoke.
- 4
Working in batches, sear skewers 2 minutes per side without moving, until edges char and meatballs feel firm when pressed.
- 5
Stir brown sugar, vinegar, remaining soy sauce, remaining garlic, and shallot in a small bowl until sugar dissolves.
- 6
Brush glaze over skewers and turn them constantly for 1 minute until sticky and charred. Serve hot with extra glaze on the side.
Tools you’ll need
- Metal or bamboo skewers (8 to 12 inches)
- 12-inch grill pan or cast-iron skillet
- Small mixing bowl
- Large mixing bowl
- Spoon or brush for glazing
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