02-19-2005, 04:02 PM
[font "Arial"]Serves 6-8 [/font]
Ingredients: [ul] [li]1 lb. ground [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=SFEM&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] [li]1/2 pound lean ground pork [li]2 eggs [li]1/2 cup mashed potatoes [li]2 cups fine dry bread crumbs [li]3 tablespoons minced onion [li]1 teaspoon salt [li]1/2 teaspoon brown sugar [li]1/2 teaspoon freshly ground pepper [li]3/4 teaspoon ground all spice [li]1/4 teaspoon grated nutmeg [li]1/4 teaspoon powdered ginger [li]3 tablespoons butter or more [/li][/ul]sauce [ul] [li]sauce: [li]2 tablespoons all purpose flour [li]1/4 teaspoon salt [li]1/4 teaspoon grated nutmeg [li]dash of hot red pepper sauce [li]1 cup beef stock [li]1 cup half-and-half [/li][/ul]
Directions: [ol] [li]Beat one of the eggs in a large bowl. Add the mashed potatoes, 1/2 cup of the bread crumbs, the onion and all the seasonings; combine well. Place the meats in a food processor bowl and pulse a few times or until the meat looks smooth. Transfer the meat to the mixing bowl with the potatoes and seasonings and combine lightly with your hands. [li]Shape into balls about 1 inch in diameter. In a small bowl, beat the remaining egg and pour into a pie pan. Pour the remaining bread crumbs into another pie pan. Roll the balls first in the egg, then lightly in the crumbs. [li]In a 10-inch skillet, melt butter over medium heat; add the meatballs and brown on all sides, about 8 to 10 minutes, turning them with tongs. Drain on paper towels. [li]To the drippings on the skillet, add the flour and seasonings. Heat and stir until the mixture bubbles, then add the stock and half-and-half. Whisk until smooth-the sauce will be a bit thin. Return the meatballs to the skillet, and simmer for 10 minutes; the gravy will thicken as it cooks. [/li][/ol]
Ingredients: [ul] [li]1 lb. ground [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=SFEM&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] [li]1/2 pound lean ground pork [li]2 eggs [li]1/2 cup mashed potatoes [li]2 cups fine dry bread crumbs [li]3 tablespoons minced onion [li]1 teaspoon salt [li]1/2 teaspoon brown sugar [li]1/2 teaspoon freshly ground pepper [li]3/4 teaspoon ground all spice [li]1/4 teaspoon grated nutmeg [li]1/4 teaspoon powdered ginger [li]3 tablespoons butter or more [/li][/ul]sauce [ul] [li]sauce: [li]2 tablespoons all purpose flour [li]1/4 teaspoon salt [li]1/4 teaspoon grated nutmeg [li]dash of hot red pepper sauce [li]1 cup beef stock [li]1 cup half-and-half [/li][/ul]
Directions: [ol] [li]Beat one of the eggs in a large bowl. Add the mashed potatoes, 1/2 cup of the bread crumbs, the onion and all the seasonings; combine well. Place the meats in a food processor bowl and pulse a few times or until the meat looks smooth. Transfer the meat to the mixing bowl with the potatoes and seasonings and combine lightly with your hands. [li]Shape into balls about 1 inch in diameter. In a small bowl, beat the remaining egg and pour into a pie pan. Pour the remaining bread crumbs into another pie pan. Roll the balls first in the egg, then lightly in the crumbs. [li]In a 10-inch skillet, melt butter over medium heat; add the meatballs and brown on all sides, about 8 to 10 minutes, turning them with tongs. Drain on paper towels. [li]To the drippings on the skillet, add the flour and seasonings. Heat and stir until the mixture bubbles, then add the stock and half-and-half. Whisk until smooth-the sauce will be a bit thin. Return the meatballs to the skillet, and simmer for 10 minutes; the gravy will thicken as it cooks. [/li][/ol]