Lamb Meatballs And Collard Dolmades
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Bulgur (medium-grind)450 g
Ground Lamb1 small
Onion (chopped)2 cloves
Garlic (minced)1 tbsp
Ground Cumin1 cup
Mint (chopped fresh)1
Salt2 tbsps
Olive Oil (plus more as needed)Directions:
1
Soak the bulgur in hot water to cover until tender, 15 to 30 minutes
2
Drain bulgur, then squeeze out as much water as possible
3
Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper
4
Shape into 1-inch meatballs, handling mixture as little as possible
5
Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes
6
Serve immediately or cool and proceed with recipe
7
Bring a large pot of water to boil and salt it
8
Trim stem ends of collard leaves and discard
9
Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable
10
Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled
11
Repeat with other leaves
12
Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf
13
Lay one leaf down with widest part facing you
14
Put a meatball in middle of leaf, bring 2 sides of leaves together and roll like a burrito to seal it
15
Put each stuffed leaf, seam-side down, on a serving plate
16
Repeat, cooking and stuffing remaining leaves
17
Serve with lemon wedges