Frikadellen Dolmas

The filling is frikadellen (German meatballs) and they are wrapped in grape leaves and baked. Note that you may want to cook some rice or mashed potatoes to go with them or prepare a Greek salad.

Ingredients (makes 8 to 10 good sized dolmas)

• 1.1 lb mixed mince meat – beef and lamb (50/50 mix). Alternatively use just beef or just use lamb or substitute pork for lamb. Do not use lean meat as this will make the frikadellen dry. You will want the meat to have a relatively high fat content.

• 1 or 2 stale, dry white bread rolls

• 1 egg

• 1 onion, about 2 1/2 Oz

• 1 Oz grape leaves (from a jar with brine)

• 1 tsp mustard

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp majoram (or sage as a substitute)

• 1 tsp parsley (chop very finely if using fresh)

Directions

1. Soak the bread roll(s) in some water. Once soft, squeeze out the remaining liquid. This is important, as you do not want the mixture to become too liquidy. This will affect the texture of the meatball.

2. Peel the onion and slice very finely. Fry in a frying pan with the oil until the onions start to brown. Remove the onions from the pan and leave to cool.

3. Preheat oven to 350 F.

4. Place the meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram, parsley, and paprika to the bowl. Use your hands to thoroughly knead the mixture until well combined. The more you knead, the better the results.

5. Form 8 to 10 meatballs with your hands. The size is dependent on your preference. If you make larger balls, this will affect the cooking time somewhat.

6. Remove as many grape leaves as you will need to completely wrap the meatballs and rinse them well.

7. Wrap the meatballs as tightly as you can (shiny side of grape leaf out) and place them one by one in a medium baking pan. Drizzle a good amount of olive oil over them and cover the dish with foil.

8. Bake for 30 minutes, remove foil, and check internal temperature with a meat thermometer. Optionally begin cooking some rice or mashed potatoes or prepare a salad as a side dish. Leave the dolmas dish uncovered and bake for 20 additional minutes, checking once in a while for an internal temperature of at least 160 F. It should not take more than 1 hour in total, but this depends on how big your balls are. When done, turn off oven and remove the dish to cool.

9. Allow the hot frikadellen dolmas to cool for 10 minutes.

10. Plate enough for you and your guests and wrap the remainder in plastic wrap and refrigerate. (They will be good for up to 3 days in the refrigerator.)

11. Serve as is or with rice, mashed potatoes, or salad.