HIGH-ALTITUDE OSTRICH MEATBALLS WITH MARINARA SAUCE

Makes 4 servings
1 egg, beaten
½ cup finely grated Parmesan cheese, plus more for garnish
1 cup finely chopped kale/spinach (about 4 leaves), stems discarded if preferred
¼ cup almond flour or fine bread crumbs
3 cloves garlic, crushed
1 tsp. dried oregano
½ tsp. fennel seeds
¾ tsp. fine sea salt
½ tsp. red pepper flakes
450 grams minced ostrich or minced beef
2 Tbsp. extra-virgin
olive oil
prepared marinara sauce
340 grams dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)

– In a large bowl, stir together the egg, Parmesan, kale, almond flour, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the ostrich or beef, and use your hands to combine the meat. Form the mixture into 12 five-centimetre meatballs, rolling each meatball firmly in your hands.
– In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using beef mince, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
– Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
– While the sauce is simmering, cook the pasta according to the package directions.
– To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using.

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