Lamb Meatballs and Collard Dolmades

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.
  • Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible.
  • 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.
  • 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.
  • Rinse with cool water then squeeze to remove most of the moisture.
  • With a sharp knife, cut leaves in half, lengthwise, removing stems.
  • 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.
  • Repeat with remaining meatballs and leaves; serve with lemon wedges.
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