Ostrich Meatballs

Ostrich Meatballs

 

I know, I know… You’re thinking WHAT kind of Meatballs? However, this meat is high in iron and a good alternative to beef for those who may not eat it or want a change.  Serve it any way you would serve meatballs: Spaghetti, marinara sauce, spaghetti squash, or even as the side to saffron rice and peas. 
Ostrich Meat


Add the following ingredients into a bowl: 
1 lb ground Ostrich
6 oz. dried bread crumbs with Italian Seasoning  (Ostrich meat is a little bit more moist than beef, so you may have to adjust this.)
2 Eggs
(for the following ingredients I used my food processor – it was a life-saver!)
6 oz. graded Parmesan cheese
3 oz. grated onion 
4 leaves basil leaves, chopped  (feel free to use the kind you keep in the fridge.)
2 oz. parsley, chopped 
1/4 teaspoon salt

Directions:
Using your hands, mix thoroughly.  If the mixture is too wet, continue to add bread crumbs until thicker.  




Use a small scoop to create golf ball sized meatballs.  Place them on an aluminum foil lined baking sheet, (and some extra oil spray to help with the non-stick aspect.)



Bake at 350 degrees for about 30-40 minutes. You are looking for the meatballs to be golden brown, but still tender. 

 




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