Bakso or baso is Indonesian meatball. Bakso is commonly made from the mixture of ground beef and tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crispy wonton, sprinkled with fried shallots and celery. Unlike other meatball recipes, bakso has a consistent homogeneous texture. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.

The name Bakso is originated from Bak-So, the Hokkien pronunciation for 'Shredded-Meat'. This suggests that bakso has Indonesian Chinese cuisine origin. However today the most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Today the most popular Bakso variant are Bakso Solo and Bakso Malang. The name comes from the city it comes from; Solo in Central Java and Malang in East Java. In Malang, Bakso Bakar (roasted bakso) is also popular. As most Indonesians are muslim, generally Bakso is made from beef or is mixed with chicken.