Lamb Meatballs And Collard Dolmades

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

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 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

Recipe

• 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.