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Author Notes: These are the stuffed grape leaves Mom used to make....not the oily rice stuffed ones often seen at delis...but rather meat rolls, hearty enough for dinner. We like to serve them with mashed potatoes using the pan juices of the casserole as a "gravy". And leftovers are terrific! - inpatskitchen
Makes about 30 rolls (probably will serve about 8 people)
- 1 1/2 pounds ground lamb (or a combination of lamb and beef)
- 1/2 cup raw rice
- 1 egg
- 8 ounces tomato sauce
- 1/2 cup seasoned dry bread crumbs
- 1 medium onion, finely diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic ( or garlic powder )
- 1 cup chopped fresh parsley
- 8 ounce jar grape leaves in brine
- 14-15 ounce can diced tomatoes
- 1 lemon, thinly sliced
- Thoroughly combine the first 10 ingredients in a mixing bowl and chill for about an hour.
- In a colander, drain and rinse the grape leaves thoroughly.
- Spread out a grape leaf with the "veiny" side up and place about 2 tablespoons of the meat mixture shaped into a 2 to 3 inch log at the base of the leaf. Roll the bottom portion of the leaf over the meat, tuck in the sides and continue rolling. Place each leaf in a 9 x 13 inch baking pan seam side down.
- Pour the can of diced tomatoes (with the juice) evenly over the leaves. Place the sliced lemon on top.
- Cover tightly with foil and bake at 350F for one hour and 15 minutes.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner