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GREEK MEATBALLS IN MINTED RICE MOLD

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Makes 6 servings



Ingredients Needed For GREEK MEATBALLS IN MINTED RICE MOLD
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* 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 To Prepare GREEK MEATBALLS IN MINTED RICE MOLD
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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.



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Tuesday, August 22, 2017, 2:51 pm


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