Slow Cooker Indonesian Meatballs With Soy Sauce
Tender Indonesian meatballs in sweet soy sauce, slow-cooked to perfection. Easy, flavorful, and always a crowd-pleaser.
Ingredients
For the meatballs
- 1 ¼ pound ground beef
- 2 tablespoon breadcrumbs
- 1 onion finely chopped
- 2 cloves garlic pressed
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 tablespoons sweet chili sauce
- 1 egg
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the soy sauce
- 5 tablespoons Kecap Manis
- 1 onion finely chopped
- 1 inch fresh ginger grated
- 1 clove garlic pressed
- 1 teaspoon dark brown sugar
- 1 tablespoons sambal oelek to taste
- ⅔ cup chicken stock
- 1 teaspoon lime juice
For garnish
- 2 spring onions sliced
- fresh coriander chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- In a large bowl, mix the ground beef, breadcrumbs, onion, garlic, nutmeg, coriander, chili sauce, egg, and seasoning.1 ¼ pound ground beef, 2 tablespoon breadcrumbs, 1 onion, 2 cloves garlic, 1 teaspoon ground nutmeg, 1 teaspoon ground coriander, 1 tablespoons sweet chili sauce, 1 egg, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Knead until smooth, then shape into small meatballs (3–4 cm). Place them in the slow cooker.
- Add the onion, ginger, garlic, kecap manis, brown sugar, sambal, stock, and lime juice to the slow cooker. Stir gently.5 tablespoons Kecap Manis, 1 onion, 1 inch fresh ginger, 1 clove garlic, 1 teaspoon dark brown sugar, 1 tablespoons sambal oelek, ⅔ cup chicken stock, 1 teaspoon lime juice
- Make sure the meatballs are covered with sauce.
- Cook on low for 4–5 hours. Stir gently halfway through.
- Remove the meatballs and place them on a serving platter.
- Sprinkle with spring onions and coriander.2 spring onions, fresh coriander
- Serve the sauce in a separate bowl so everyone can spoon on as much as they like.
NOTES
1. Can I use chicken instead of beef? Yes, but reduce the cooking time by an hour. Chicken cooks faster and stays juicy. What if I don’t have a slow cooker? No problem. Simmer the meatballs in a covered pan on the lowest heat for about 1.5–2 hours.
2. How spicy are these meatballs? That depends on your sambal. Start with a teaspoon and adjust to your liking.
3. Variations
- Add a splash of coconut milk at the end for a creamier sauce.
- Swap coriander for parsley if you prefer a milder herb.
- Try pork or a beef-pork mix for softer meatballs.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently.
Nutrition
Calories: 546kcal | Carbohydrates: 36g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 898mg | Fiber: 2g | Sugar: 23g | Vitamin A: 130IU | Vitamin C: 9mg | Iron: 4mg
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