GREEK MEATBALLS IN MINTED RICE MOLD
Yield: Makes 6 servings.
• 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
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:
• 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
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.
Nutrition Facts
Calories 355
Total Fat 10g
Cholesterol 104mg
Sodium 1486mg
Total Carbohydrate 43g
Dietary Fiber 1g
Protein 21g
USA Rice Federation www.usarice.com
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