By Mark Bittman
- Total Time
- About 1 hour 15 minutes
- Rating
- 5(56)
- Notes
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Featured in: To the Middle East, With Collard Greens
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Ingredients
Yield:4 main-course or 8 appetizer servings
- ¼cup medium-grind bulgur
- 1pound ground lamb
- 1small onion, chopped
- 2cloves garlic, minced
- 1tablespoon ground cumin
- ¼cup chopped fresh mint
- Salt
- ground black pepper
- 2tablespoons olive oil, more as needed
- 16 to 20untorn collard leaves
- Lemon wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
481 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 26 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
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.
Step
4
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.
Ratings
56
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Cooking Notes
Greg
The meatballs have good flavor. I would recommend mincing the onion rather than chopping; that's what I'll do the next time I cook this recipe.
Coral
Loved this! Made it ahead of time and warmed very gently in the oven to serve. The seasonings were delicious as is, but for a little more punch I salted the meatballs a little just as they finished cooking. Next time I may try shaping the meatballs a little differently (more oblong) to make them easier to roll in the leaves. I also am going to try this with the beautiful chard leaves I got in my CSA box.
pkdessler
A wonderful dish, hot or cold. And the collard greens as wraps were a revelation—delicious and nutritious!Also DO use the tablespoon of cumin. And mince the onion and mint as small as possible.Five stars!
Janean B.
Delicious. Made these ahead of a gathering so kept in the refrigerator. Tried one cold but warmed up slightly in the microwave really brought out the flavors. Collards were gorgeously green.
Flufflhead
I agree with mincing the onion. Also, add salt and pepper generously, otherwise they are pretty bland. I’m not sure exactly how to spice them better, but don’t cut down on the cumin, that part and the mint was perfect. Maybe some garam masala and curry powder?
Diane
I wonder if there is a mistake in the recipe. One tablespoon of cumin overpowered everything else. I couldn’t taste the mint and it even overpowered the lamb. I recommend one teaspoon of cumin, not one tablespoon.
352nightowl
The meatballs are delicious! Better outside of the collard leaf than in.
Fran
mince onion
Darcie Vandegrift
My household challenge is to find recipes that can adapt to carnivores and vegans. Borrowed the process but used what I had in the house. Carnivores had grass fed beef browned and mixed with bulgur b/c no time to make meatballs. Used dried herbs. Collard greens made great filler leaves - very forgiving. A win!
Greg
The meatballs have good flavor. I would recommend mincing the onion rather than chopping; that's what I'll do the next time I cook this recipe.
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