Baked Ostrich Meatballs
Ingredients: 1 onion, finely chopped 2 T olive oil, plus extra to grease 2 cloves garlic, crushed 1 thick slice wholewheat bread 1/3 cup hot chicken stock 1 free-range egg, beaten 500 g ostrich mince Sea salt and freshly ground black pepper Flour, for coating Italian parsley, chopped, to garnish For the sauce, blend together: 1 x 410 g can tomatoes in juice 2 T tomato paste ½ cup chicken stock A handful of Italian parsley, roughly chopped 2 cloves garlic Sea salt and freshly ground black pepper, to taste
instructions: Preheat the oven to 190°C.In a saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic.
Crumble the bread and soak it in the stock. Mash together and allow to cool. Mix with the beaten egg, onion and garlic, and mince. Season to taste.
Form into 10 to 12 tennis ballsized rounds and coat with flour. Place in an oiled baking pan, cover with the sauce and bake for 30 minutes or until just cooked and nicely coloured. Garnish with parsley.
I blended all the sauce ingredients slightly in the blender and added jalapeno.
When it was done I drizzled in Coconut Cream and grated Lime Zest on the meatballs.