Lamb Meatballs And Collard Dolmades

1. 1

   Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.

2. 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. 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. 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. 5

   Rinse with cool water then squeeze to remove most of the moisture.

6. 6

   With a sharp knife, cut leaves in half, lengthwise, removing stems.

7. 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. 8

   Repeat with remaining meatballs and leaves; serve with lemon wedges.

* Per serving · 4 servings · Values may vary.