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These easy-to-make, gourmet meatballs make for the ultimate passed appetizer or a main course far more sophisticated and flavorful than "meatball" belies. But, it gets even better: they are incredibly healthy and don't give us the "post-meal slowdown" we feel with beef.
1-pound ground ostrich steak
2 tbsp cup chopped shallots
1 tbsp minced garlic
1 egg, beaten
2.5 oz brioche or other rolls
1 cup buttermilk
¼ cup ground or shredded parmesan
1 tsp salt
1 tsp pepper
½ tsp fresh thyme
1 tsp fresh oregano
¼ tsp fresh dill
Special kitchen tools
Shred brioche and soak in warmed buttermilk for one hour.
Add all other ingredients to the soaked buttermilk brioche and mix thoroughly.
Form into small meatballs that could be served on a toothpick or over zoodles or pasta.
Bake in the oven at 350F for 20 mins, turning halfway through cooking time. Alternatively, you can brown on the stovetop in a little bit of olive oil.
Recipe courtesy of Becky Ludwig, Owner & Chef, At Your Place, Ketchum Idaho.
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