Ostrich curried meatball subs

Ostrich curried meatball subs 1

Ostrich meat might be a less popular red meat, but it is a delicious and healthy alternative to beef. It is much lower in fat grams per serving compared to chicken, and much lower in fat and cholesterol than beef. And did I mention that it is absolutely gorgeous as a curried meatball with an onion relish on a sub?

Just one request, though: please use your hands while eating this sub, knives and forks only delay the time in which you can fill your mouth with the meaty curry goodness. Ostrich meat to the end!

Ostrich curried meatball subs 2

Ingredients:

For the meatballs:

750 g minced ostrich meat

1 teaspoon dried basil

1 teaspoon cumin

1 egg

2 tablespoons fruit chutney

2 tablespoons tomato paste

1 large onion, grated

4 tablespoons bread crumbs

Pinch of cayenne pepper

For the onion relish:

1 teaspoon garlic

5 small onions, quartered

1 teaspoon cayenne pepper

2 teaspoons garam masala

1 teaspoon ginger

2 teaspoons turmeric

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon coriander

To assemble:

1 french loaf

Greens of your choice, I used rocket

Method:

  1. Mix all the ingredients for the meatballs with your hands. Form small meatballs and set aside.
  2. Warm a splash of olive oil in a large pan. Brown the garlic and add the onions.
  3. Once the onions turn translucent, add the cayenne pepper, garam masala, ginger, turmeric, cinnamon, cumin and coriander. Fry for about two minutes.
  4. Add the meatballs to the warm onion relish and start browning. Turn down the heat and add a drop of water to the onions. Place a lid on the pan and cook for about 5 minutes.
  5. To assemble the subs, cut the loaf in the length and place a handful of greens as a base. Top with the curried meatballs and onions.
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4 thoughts on “Ostrich curried meatball subs

  1. Do you have access to a lot of ostrich in South Africa? I’ve had it but it’s fairly pricey here in the states. I love the flavor though- reminds me a little of turkey. This recipe looks lovely 🙂

    1. We suffered terrible droughts in the country the past few months, which means that ostrich meat is actually a bit cheaper than beef (at least at the butcher where I get our fresh meat) at the moment. I also started cooking a lot with wild type of meats like kudu and gemsbuck. Interesting times … but it opens up a lot of possibilities and new flavours. 😉

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