Makes 6 servings

Ingredients Edit


Directions Edit

  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
  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.

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