Ostrich Swedish Meatballs



  • 1 lb. ground Ostrich
  • 1/2 pound lean ground pork
  • 2 eggs
  • 1/2 cup mashed potatoes
  • 2 cups fine dry bread crumbs
  • 3 tablespoons minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon freshly ground pepper
  • 3/4 teaspoon ground all spice
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon powdered ginger
  • tablespoons butter or more


  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • dash of hot red pepper sauce
  • 1 cup beef stock
  • 1 cup half-and-half


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. 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. 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. 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.


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