Lamb Meatballs and Collard Dolmades |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This is a non-traditional appetizer recipe using inexpensive and plentiful collard greens rather than grapevine leaves. Half the lamb meatballs can be served plain and the other half wrapped in the leaves. Ingredients:
1/4 cup bulgur (fine grind) |
1 lb ground lamb |
1 small onion, chopped fine |
2 garlic cloves, minced |
1 tablespoon ground cumin |
1/4 cup fresh mint, chopped |
kosher salt & freshly ground black pepper |
2 tablespoons olive oil, more as needed |
16 -20 collard greens, untorn |
lemon wedge, for serving |
Directions:
1. Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.
2. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible.
3. Heat olive oil in a large skillet, over medium high heat; cook meatballs, turning every few minutes, for a total of 6 to 8 minutes.
4. Blanch collard greens, in batches, in a large pot of salted boiling water, just until pliable, about 1 or 2 minutes; remove with a slotted spoon to a colander.
5. Rinse with cool water then squeeze to remove most of the moisture.
6. With a sharp knife, cut leaves in half, lengthwise, removing stems.
7. On a work surface, place leave sideways, put a meatball inside, then roll up like a burrito, encasing the meatball with the leaf; place seam side down on a serving dish.
8. Repeat with remaining meatballs and leaves; serve with lemon wedges.
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