LAMB MEATBALLS AND COLLARD DOLMADES
Provided by Mark Bittman
Categories dinner, project, appetizer, main course
Time 1h15m
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 11
Steps:
- Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.
- 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. Serve immediately or cool and proceed with recipe.
- Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. 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. Repeat with other leaves.
- 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. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 35 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 740 milligrams, Sugar 2 grams
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Eno Animashaun
animashauneno@gmail.comI can't wait to try this recipe!
Ryan Pollard
r7@gmail.comThis recipe is a great way to use up leftover lamb.
Ansharah Nomi
nomi_ansharah@yahoo.comI would recommend this recipe to anyone who loves lamb and collard greens.
Grace Kibokwe
g-kibokwe@aol.comOverall, I thought these lamb meatballs and collard dolmades were a great recipe. The flavors were well-balanced and the meatballs were tender and juicy. I would definitely make this recipe again.
Abolaji Oladepo
oladepo_a66@yahoo.comThese dolmades were a bit too oily for my taste. I think I would drain them better next time.
Rakib Khan Surjo
k_rakib68@yahoo.comI followed the recipe exactly and the meatballs were still dry. I think I would add more liquid next time.
Raush De goat
g.r41@gmail.comThese dolmades were a bit bland for my taste. I think I would add more spices next time.
Gullo Bhi
g@gmail.comThese meatballs were so easy to make and they tasted amazing! I served them with a side of rice and vegetables and it was a perfect meal. I will definitely be making these again.
Georgina Smith
georgina-s31@hotmail.co.ukI've made these dolmades several times now and they are always a hit! My family loves them and they are always asking me to make them again. I love that they are a healthy and delicious meal.
Kopila Nepali
n-k@yahoo.comThese meatballs were delicious! I used ground beef instead of lamb and they were still amazing. I will definitely be making these again.
Jk Baloch
balochjk@hotmail.comThese dolmades were a bit time-consuming to make, but they were worth it! The flavors were incredible and the meatballs were so tender. I will definitely be making these again for special occasions.
Promise Eguagie
p-eguagie93@gmail.comI love the combination of lamb and collard leaves in this dish. The meatballs were so tender and the collard leaves were cooked perfectly. I will definitely be making this recipe again.
Marina Arts
ma44@hotmail.comThese meatballs were a hit with my family! They were so easy to make and they tasted amazing. I will definitely be making these again.
Basanti Budha
b.basanti4@hotmail.comI've never had dolmades before, but these were amazing! The lamb meatballs were so flavorful and the collard leaves were cooked perfectly. I will definitely be making these again.
Diane Kerchmar
k.d@yahoo.comThese lamb meatballs and collard dolmades were absolutely delicious! The flavors were so well-balanced and the meatballs were so tender and juicy. I will definitely be making this recipe again.