Lamb Meatballs and Collard Dolmades

Submitted by LucyS-D

"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."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 8 appetizer portions
• Serves: 4

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 of 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.