Instructions: Sprinkle garlic powder and salt over ostrich, stir until well distributed. Shape meat into about 30 small balls. Brown meat balls in hot oil. Remove meat balls from skillet. Dissolve corn starch in pineapple juice. Place all remaining ingredients except cornstarch mixture in a big pan or skillet. Cover and cook over medium heat for 15 minutes. Add cornstarch mixture. Raise heat and stir constantly until mixture boils. Add meat balls, lower heat and simmer for another 15 minutes. Serve hot in chaffing dish.

This recipe yields about 30 meatballs.

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