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.)