Ingredients
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1/4
-
1
-
1
-
2
-
1
-
1/4
-
-
2
-
16 - 20
-
-
-
-
-
-
Directions
Lamb Meatballs and Collard Dolmades, 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 , 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
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Steps
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1
Done
|
Soak the Bulgur in Hot Water Until Tender, 20 to 30 Minutes; Drain, Squeezing Out as Much Water as You Can. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
Rinse With Cool Water Then Squeeze to Remove Most of the Moisture. |
|
6
Done
|
With a Sharp Knife, Cut Leaves in Half, Lengthwise, Removing Stems. |
|
7
Done
|
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
Done
|
Repeat With Remaining Meatballs and Leaves; Serve With Lemon Wedges. |
