GREAT MEATBALLS TYPICAL INDONESIAN

Material:
Beef, 2 kg
Sago flour, 500 gr
Eggs, 2 eggs
Salt to taste
Pepper, to taste
Onion, 6 cloves
Garlic, 6 cloves
Ice water, to taste
Flavoring sasa, 4 teaspoons

Sauce:
Water, 4 liter
Cow bone, 1 fruit, cut and paste small
Pepper, to taste
Pecans, 3 eggs
Onion, 8 cloves
Garlic, 6 cloves
Broth sachet, 3 packs

Complement:
Yellow noodles boiled, 200 grams
Vermicelli boiled, 150gram
Sprouts, 150 grams
Green cabbage that has been boiled, 15 rods
Fried onion, to taste
Salt to taste
Flavor, taste
Celery, 6 stalks, thinly sliced

How to Make a Giant Meatball Steady
Meatballs: First Diling meat with a milling machine, then add corn starch and cold water slowly, milled until well blended.
Then enter the onion and garlic that has been crushed.
Then add salt, pepper and seasoning, stir until completely mixed and smooth, remove from heat.
After that aruh dough in the palm of the hand, approximately 200 grams, then a round shape.
Then circle teleh meatballs in boiling water, cook until meatballs float, remove and drain.
Meatballs sauce: Puree onion, garlic and hazelnut, and saute until fragrant, put in boiling water that has been boiled, add the bones and cook for 5 hours over low heat.
That is the recipe to make meatballs the size of a giant and to present it could ditambahu flavoring to taste with salt, a sprinkling of fried onions, and celery slices. If you want extra noodles, bean sprouts, green cabbage, vermicelli also be added. Serve while hot meatball certainly added steady with spicy sauce, and complete with sauce and soy sauce