Bakso goreng is a crispy, deep-fried meatball dish from Indonesia, often enjoyed as a snack or side dish. Unlike the classic bakso, which is typically served in a soup, bakso goreng is fried until golden brown, resulting in a crunchy exterior while maintaining a juicy and savory interior.

This dish is particularly popular in Chinese-Indonesian cuisine, where it is commonly sold by street vendors, at dim sum restaurants, or as part of a larger feast. Made from a mixture of ground chicken, pork, or fish, combined with tapioca starch, garlic, soy sauce, and seasonings, bakso goreng achieves its unique texture through the addition of baking powder, which creates an airy, puffy consistency when fried.

The balls are shaped and deep-fried in hot oil until they develop a crispy, golden-brown crust, often with irregular, slightly craggy edges that add to their satisfying crunch. Bakso goreng is typically served with sweet soy sauce (kecap manis), sambal, or chili sauce, enhancing its savory and slightly sweet flavor profile.

It is often enjoyed alongside bakso kuah (meatball soup), fried tofu, or noodle dishes, making it a versatile and highly popular snack.