Recipe courtesy of Mark Bittman
Lamb Meatballs and Collard Dolmades
Total:
35 min
Active:
25 min
Yield:
4 main-course or 8 appetizer servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 main-course or 8 appetizer servings
Level:
Easy

Ingredients

  • 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

Directions

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.

IDEAS YOU'LL LOVE

Aromatic Lamb Meatballs

Pine Nut Lamb Meatballs with Pasta

Recipe courtesy of Roger Mooking

Lamb Meatballs with Gremolata

Recipe courtesy of Tia Mowry

Lamb Meatball, Mediterranean style

Recipe courtesy of Daniel Holzman

Lamb-Ricotta Meatballs

Recipe courtesy of The Well at Jordan's Farm

Spicy Lamb Meatballs

Recipe courtesy of Chuck Hughes

Pork Meatballs

Recipe courtesy of Alex Guarnaschelli

Meatball Parm

Recipe courtesy of Parm

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here