1: 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.
2: Add the ostrich, onion, parsley, thyme, bay leaves, eggs, salt, and pepper. Beat with a wooden spoon or knead with your fingers to mix.
3: Form the ostrich mixture into flattish meatballs (they should look like miniature burgers), each about 2 inches across and 1 inch thick. Arrange the meatballs on a plate lined with plastic wrap and refrigerate them, covered, for at least 1 hour or as long as 4 hours before grilling (chilling helps firm up the meatballs so they’re less likely to stick or fall apart on the grill).
4: Set up the grill for direct grilling and preheat it to high.
5: When ready to cook, brush and oil the grill grate. Arrange the meatballs on the hot grate and grill them until nicely browned on both sides and cooked through, 2 to 3 minutes per side, basting them with oil. Serve the meatballs at once with the Tomato-Pepper Salsa, if desired.
