Greek Meatballs in Minted Rice Mold

Description
Makes 6 servings

Ingredients

 * 3/4 pound lean ground lamb
 * 3 slices white bread, with crusts trimmed, broken into small pieces
 * 1/2 cup finely chopped onion
 * 3 tablespoons chopped fresh parsley
 * 5 fresh mint leaves, minced
 * 1 garlic clove, minced
 * 1/4 teaspoon ground cumin
 * Salt and ground black pepper
 * 1 egg, beaten
 * 2 tablespoons all-purpose flour
 * 3 cups beef broth
 * 3 cups hot cooked rice
 * 1 tablespoon snipped fresh mint leaves
 * Sauce:
 * 1 tablespoon minced shallots or onion
 * 1/2 tablespoon butter or margarine
 * 1/2 cup all-purpose flour
 * 1/2 cup beef broth, heated
 * 1/4 cup minced dill pickle
 * Salt and ground black pepper
 * 1/4 cup chili sauce
 * 1 tablespoon white vinegar
 * 1/4 cup chili sauce
 * 1 tablespoon white vinegar

Directions
Combine lamb, bread, onion, parsley, mint, garlic, cumin, salt, pepper and egg in large mixing bowl; mix well. Shape into 1-inch-diameter balls; dredge lightly in flour. Heat broth to a simmer in large skillet. Add meatballs. Cover and simmer 45 minutes; turn after 25 minutes. Prepare sauce while meatballs are cooking. Just before meatballs are done, combine rice and mint. Pack into ring mold; unmold onto serving platter. Remove meat balls from cooking liquid and place in center of ring mold. Spoon sauce over meatballs.

Sauce: Saute shallots in butter in medium skillet over medium heat. Stir in flour, blending well. Gradually stir in broth; stir until sauce is smooth and thickened. Stir in broth, pickle, salt, pepper, chili sauce and vinegar.