Lamb Meatballs And Collard Dolmades Recipes

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LAMB MEATBALLS AND COLLARD DOLMADES



Lamb Meatballs and Collard Dolmades image

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.

Provided by threeovens

Categories     Collard Greens

Time 55m

Yield 8 appetizer portions, 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 427.3, Fat 33.9, SaturatedFat 12.6, Cholesterol 82.9, Sodium 73.8, Carbohydrate 9.9, Fiber 2.5, Sugar 0.8, Protein 20.6

LAMB MEATBALLS AND COLLARD DOLMADES



Lamb Meatballs and Collard Dolmades image

Provided by Mark Bittman

Categories     dinner, project, appetizer, main course

Time 1h15m

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 11

1/4 cup medium-grind bulgur
1 pound ground lamb
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1/4 cup chopped fresh mint
Salt
ground black pepper
2 tablespoons olive oil, more as needed
16 to 20 untorn collard leaves
Lemon wedges, for garnish

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

LAMB MEATBALLS AND COLLARD DOLMADES



Lamb Meatballs and Collard Dolmades image

Provided by Food Network

Time 35m

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

1/4 cup medium-grind bulgur
1 pound ground lamb
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more as needed
16 to 20 untorn collard leaves
Lemon wedges, for serving

Steps:

  • Soak the 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 2 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.

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