Grilled Ostrich Meatballs

Name: Grilled Ostrich Meatballs
Yield: Serves 4
Cuisine: Kenya
Ingredients: 4 slices white bread (crusts discarded), cut into 1-inch squares; 1 cup milk; 1½ teaspoons Coarse salt (kosher or sea); 1½ teaspoons Coarse salt (kosher or sea); About 2 tablespoons vegetable oil, for basting; ½ teaspoon Freshly ground black pepper; Tomato-Pepper Salsa, for serving; 1½ pounds ground ostrich or lean ground beef; 1½ pounds ground ostrich or lean ground beef; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 medium-size onion, finely chopped; ½ teaspoon ground bay leaves; ½ teaspoon dried thyme; 1½ teaspoons Coarse salt (kosher or sea); 2 large eggs, lightly beaten with a fork

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Think of these meatballs as a warm-up to a full-blown Kenyan barbecue—the sort of cookout that features a half-dozen grilled meats: beef, lamb, pork, goat, plus maybe some impala or kudu. Speaking of game, hunters could substitute ground venison or elk for the ostrich.

Ingredients

4 slices white bread (crusts discarded), cut into 1-inch squares
1 cup milk
1½

Africa
Kenya
Starter
Spicy

Method

Advance Preparation

Although you can form the meatballs as little as an hour in advance, for the best results, do this 3 to 4 hours ahead and refrigerate until grilling.

Place the bread in a mixing bowl, pour the milk over it, and let soak for 10 minutes. Drain off the milk, squeezing the bread to extract the excess.
Add the ostrich, onion, pa