LAMB MEATBALLS AND COLLARD DOLMADES

Lamb Meatballs and Collard Dolmades image

Provided by threeovens

Time 55m

Yield 8 appetizer portions, 4 serving(s)

Number Of Ingredients 10

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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