Pillow Squid Meatballs (Baso Cumi Bantal)

 Have you ever tried squid meatballs?

Pillow Squid Meatballs

Unlike the usual round meatballs, this recipe features pillow-shaped squid meatballs made with a combination of squid, white fish, and tapioca flour.

I found this recipe in a bonus booklet called Aneka Baso from LeZAT, which features a variety of homemade meatball recipes. There are so many interesting variations to explore, and I thought it would be fun to try them one by one, starting with these uniquely shaped squid meatballs.

Serve them with egg noodles, fresh greens, warm meatball broth, and your favorite chili sauce for a comforting homemade meal.

Pillow Squid Meatballs Recipe

• Preparation time: 10 minutes

• Cooking time: 30 minutes

• Yield: 4 servings

• Source: LeZAT, Aneka Baso, Beginner Booklet Volume 9

Ingredients

For the Squid Meatballs

• 150 g squid, cleaned, peeled, and coarsely chopped

• 100 g white fish fillet

• 50 g ice cubes, to blend with the fish

• 75 g tapioca flour

• 1 g food-grade phosphate, ready to use

• 2 cloves garlic, finely ground

• 5 stalks green onions, finely sliced

• 100 g carrot, cut into small dice

• 1 teaspoon salt

• ½ teaspoon ground black pepper

For Serving

• Egg noodles

• Meatball broth

• Lettuce or green mustard greens

• Chili sauce or tomato sauce

Instructions

1. Prepare the Meatball Mixture

Mix all the ingredients

Blend the white fish with the ice cubes using a blender or food processor until smooth.

Transfer the fish mixture to a bowl. Add the ground garlic, salt, and black pepper, then mix well.

Add the chopped squid, tapioca flour, phosphate, sliced green onions, and diced carrots. Stir until all the ingredients are evenly combined.

2. Shape the Meatballs

Shaped the meatbealls

Take a portion of the mixture and shape it into a small rectangle, resembling a little pillow. Repeat until all the mixture has been used.

3. Boil Until Cooked

Cook meatballs

Bring a pot of water to a boil. Carefully add the shaped meatballs and cook until they are fully cooked and float to the surface.

Remove the meatballs from the water and drain.

Until float.

4. Serve

Arrange the squid meatballs in a bowl with egg noodles and lettuce or mustard greens. Pour in the warm meatball broth and serve with chili sauce or tomato sauce on the side.

Pillow Squid Meatballs Recipe Card

 Tips for Making Squid Meatballs

• Use fresh squid. Fresh squid helps give the meatballs a pleasant seafood flavor.

• Keep the mixture cool. The ice cubes help keep the fish mixture cold during blending.

• Make the portions uniform. Shaping the meatballs to a similar size helps them cook evenly.

• Adjust the texture to your preference. The original booklet suggests grinding the squid until smooth if you prefer a finer meatball texture rather than noticeable pieces of squid.

A Note :The original booklet includes 1 g of phosphate as an ingredient. If you choose to use it, make sure it is a food-grade additive specifically approved for this purpose, and follow the applicable food-safety limits and manufacturer's instructions. It is not the same as industrial phosphate.

The recipe's original cooking time is approximately 30 minutes, with a stated yield of four servings.

These pillow-shaped squid meatballs are a fun alternative to traditional round bakso. The combination of squid, white fish, and carrots makes them an interesting recipe to try if you enjoy homemade seafood dishes.

This is just the beginning of our journey through the Aneka Baso booklet. There are plenty more meatball variations to discover, and we'll explore them one recipe at a time.

Happy cooking!