LAMB MEATBALLS AND COLLARD DOLMADES
Provided by Food Network
Time 35m
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 10
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.
LAMB MEATBALLS AND COLLARD DOLMADES
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
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
Provided by Mark Bittman
Categories dinner, project, appetizer, main course
Time 1h15m
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 11
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
MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
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