Indische Balletjes in Ketjap Saus
Comfort in a Bowl Indonesian Dishes.
Sweet, savory, and wonderfully sticky meatballs glazed in a luscious Indonesian sweet soy sauce. A comforting meal that feels like a warm hug in a bowl.
I first tasted something like this at a tiny, family-run restaurant years ago, tucked away on a quiet street. The memory of that perfectly glazed, tender meatball has stayed with me. It wasn't about fancy techniques; it was about the heart poured into it. My version is a little nod to that memory—simple, full of flavor, and best shared with people you love. It’s the kind of food that makes a regular Tuesday night feel special, you know? Just the gentle sizzle in the pan and the whole house filling with that sweet, gingery scent... it's just lovely.
Why This Recipe Feels Like Home
- •The perfect balance of sweet and savory is just, wow, so comforting.
- •It’s incredibly quick and easy, making a weeknight dinner feel like a special occasion.
- •The whole house smells amazing while it's cooking—like a warm, spicy-sweet hug.
- •It's a crowd-pleaser. I mean, who doesn't love a good meatball?
Wow, these meatballs are a game-changer! The sauce is absolutely addictive, and they were so easy to make. My family devoured them!
Essential Ingredient Guide
- Ketjap Manis: This is the heart of the dish. It's a thick, sweet Indonesian soy sauce. You can find it in most Asian markets or the international aisle of larger grocery stores. Honestly, there's no perfect substitute, as its unique syrupy sweetness is what makes the sauce so special.
- Ground Beef: I like using an 80/20 ground beef for flavor and tenderness. A mix of beef and ground lamb is also really lovely if you have it. The key is just not to overmix it, so the meatballs stay tender.
Complete Cooking Process
- **Mixing Gently:** Think of it less like kneading bread and more like gently folding. Use your fingertips to combine the meatball ingredients just until they come together. This keeps them from becoming tough.
- **Uniform Sizing:** Try to make your meatballs roughly the same size so they cook evenly. A small cookie scoop can be a great helper here, but I usually just eyeball it. Imperfection is part of the charm.
- **The Browning Step:** Don't skip browning the meatballs separately. This creates a beautiful crust and deepens the flavor of both the meat and the final sauce.
- **Simmering in the Sauce:** Let the meatballs simmer, don't boil them. A gentle, happy bubble is all you need. This allows them to absorb all that glossy, sweet sauce without overcooking.
A Few Things You Might Be Wondering
→Can I make these ahead of time?
Oh, absolutely. They are even better the next day as the flavors have more time to meld together. Just store them in an airtight container in the fridge and gently reheat on the stove or in the microwave.
→What should I serve with these meatballs?
Simple, fluffy steamed rice is my go-to. It's the perfect canvas for that rich sauce. A side of steamed green beans or a simple cucumber salad would also be beautiful.
→Can I use ground chicken or turkey?
Yeah, you definitely can! Just be mindful that they cook a bit faster and are leaner, so be careful not to dry them out. They will still be delicious.
Indische Balletjes in Ketjap Saus
Make delicious Indische balletjes in ketjap saus. This easy recipe is perfect for a quick and flavorful dinner. Try it tonight!
Timing
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Meatballs (Balletjes)
- 011 lb ground beef (or a mix of beef and lamb)
- 021/4 cup breadcrumbs
- 031 egg, lightly beaten
- 042 cloves garlic, minced
- 051 small shallot, finely chopped
- 061 teaspoon ground coriander
- 071/2 teaspoon ground cumin
- 081/2 teaspoon white pepper
- 091 teaspoon salt
For the Ketjap Saus (Sweet Soy Glaze)
- 011/2 cup ketjap manis (sweet soy sauce)
- 022 tablespoons regular soy sauce
- 031 tablespoon brown sugar
- 041-inch piece of ginger, grated
- 051 clove garlic, minced
- 061/2 cup water
- 071 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- 08A splash of sesame oil
- 09Sliced scallions and sesame seeds for garnish
Instructions
In a medium bowl, gently combine all the meatball ingredients. The key is not to overwork the meat—just mix until everything is nicely acquainted. I like to use my hands for this; it just feels right. Shape the mixture into small, bite-sized balls, about 1-inch in diameter.
Warm a bit of neutral oil in a large skillet or wok over medium-high heat. Carefully place the meatballs in the pan, making sure not to crowd them. You might need to do this in two batches. Brown them on all sides until they have a lovely golden crust. This step is all about building flavor.
Once the meatballs are browned, remove them from the skillet and set them aside on a plate. Don't wipe the pan! Those little browned bits are pure gold.
In the same skillet, lower the heat to medium. Add the minced garlic and grated ginger for the sauce. Sauté for just a minute until they smell wonderfully fragrant. Ugh, that smell is just the best.
Pour in the ketjap manis, regular soy sauce, brown sugar, and water. Stir everything together, scraping up those flavorful bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Return the browned meatballs to the skillet, nestling them into the sauce. Let them simmer gently for about 10-15 minutes, turning them occasionally, so they get coated in that beautiful, glossy glaze. The sauce will thicken and become wonderfully sticky.
If you'd like the sauce a bit thicker, stir in the cornstarch slurry and let it bubble for another minute until it reaches the consistency you love. I like mine to really cling to the meatballs.
Turn off the heat, stir in a tiny splash of sesame oil for that lovely nutty aroma, and serve immediately over fluffy white rice. Garnish with a sprinkle of fresh scallions and sesame seeds for a little color and crunch. So simple, so good.
Notes & Tips
- 1If you can't find shallots, a small amount of finely chopped red onion will work just fine.
- 2Feel free to add a little sambal oelek to the sauce if you enjoy a bit of spicy heat.
Tools You'll Need
- •Don't overcrowd the pan when browning the meatballs. Give them space to get a nice, even crust.
- •Taste the sauce before adding the meatballs back in. You might want to adjust the sweetness or saltiness to your liking.
- •Let the meatballs rest for a few minutes before serving. It lets the juices settle and the sauce cling perfectly.