Greek Meatballs in Minted Rice Mold

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

Directions

 * 1) Combine Lamb, bread, Onion, parsley, mint, garlic, cumin, salt, pepper and egg in large mixing bowl; mix well.
 * 2) Shape into 1-inch-diameter balls; dredge lightly in flour.
 * 3) Heat broth to a simmer in large skillet. Add meatballs.
 * 4) Cover and simmer 45 minutes; turn after 25 minutes.
 * 5) Prepare sauce while meatballs are cooking.
 * 6) Just before meatballs are done, combine rice and mint.
 * 7) Pack into ring mold; unmold onto serving platter.
 * 8) Remove meat balls from cooking liquid and place in center of ring mold.
 * 9) Spoon sauce over meatballs
 * Sauce:
 * 1) Saute shallots in butter in medium skillet over medium heat.
 * 2) Stir in flour, blending well.
 * 3) Gradually stir in broth; stir until sauce is smooth and thickened.
 * 4) Stir in broth, pickle, salt, pepper, chili sauce and vinegar.