02-19-2005, 03:53 PM
Ingredients: [ul] [li]1 pound ground [#000000]Ostrich[/#000000] [li]1/2 cup fine dry bread crumbs [li]1/3 cup milk or chicken broth [li]1 large egg whit or 1 large egg [li]1 tablespoon instant minced onion [li]1 tablespoon Worcestershire sauce [li]1 teaspoon dried basil [/li][/ul]Sauce [ul] [li]Sauce: [li]2 tablespoons butter or margarine [li]1/2 pound mushrooms, quartered [li]1/2 onion, chopped [li]3/4 cup beef broth [li]3/4 cup dry red wine [li]2 tablespoons catsup [li]1 bay leaf [li]1 clove minced garlic [li]4 teaspoons cornstarch and 4 teaspoons water [/li][/ul]
Directions: [ol] [li]Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter. [li]Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan. [li]Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf. [li]Add meatballs to sauce and reheat. [/li][/ol]
For 1-inch balls, bake at 475ºF for 10 to 12 minutes
Directions: [ol] [li]Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter. [li]Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan. [li]Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf. [li]Add meatballs to sauce and reheat. [/li][/ol]
For 1-inch balls, bake at 475ºF for 10 to 12 minutes