September 22, 2021

THAI FOOD AND BEVERAGES Thais are known for making a number of delicious dishes and they have been known to make some of the most memorable and delicious dishes in the world.

One of the many dishes that have been adapted from the Thai way of life, is the thai meatball.

The thai beefball is a simple meatball filled with rice, veggies, and noodles.

It is often served alongside a rice and vegetable soup.

This recipe has been adapted with a few key changes to ensure that it is as easy as possible to make.

First, make sure that you have all the ingredients listed on the ingredients page of your package of Thai meatballs.

Second, if you want to make this dish gluten free, you can omit the gluten from the beefballs by using gluten free flour and rice instead of the gluten.

Third, if using rice, you may want to add some cooked rice in the filling to make it a little thicker.

Fourth, you could add some dried currants or even cinnamon in the meatballs to give it a more savory flavor.

Fifth, if your beefballs are more than 2 inches long, you will need to make them more than one piece at a time to make sure they don’t fall apart during cooking.

You can also use a meat slicer to cut out the meatball, if desired.

Sixth, you want a little spice to add to the filling, so if you have a spiced rice, use a little more of that spice.

Last, if it is your first time making Thai food, be sure to read up on the Thai Food Rules.

To prepare your meatballs: Place all of the ingredients into a large bowl.

Mix well.

Set aside for 15 minutes.

In a large pot, add water and a little oil.

Bring to a boil over high heat.

Cook until the beef is fork tender, about 15 minutes per side.

Remove from heat and let cool slightly before slicing and serving.

To make the beef meatballs, you’ll need to have all of your ingredients ready.

Put the meat into a heavy bottomed cast iron skillet, cover with a lid, and cook on medium heat until the meat has turned brown and the meat is just cooked through.

Slice the meat in half lengthwise into thick pieces about 1 inch long.

Transfer the meat to a bowl and mix in the rice, currants, and cinnamon.

Serve with rice and vegetables and a sprinkling of chopped fresh currants. 

Recipe adapted from Food & Wine

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