Mom's Stuffed Grape Leaves

May 16, 2011

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!


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
In This Recipe


  1. Thoroughly combine the first 10 ingredients in a mixing bowl and chill for about an hour.
  2. In a colander, drain and rinse the grape leaves thoroughly.
  3. 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.
  4. Pour the can of diced tomatoes (with the juice) evenly over the leaves. Place the sliced lemon on top.
  5. Cover tightly with foil and bake at 350F for one hour and 15 minutes.

More Great Recipes:
Greek|Grains|Grape|Lamb|Serves a Crowd|Make Ahead|Spring|Winter|Fall|Entree

Reviews (6) Questions (0)

6 Reviews

mpittsm August 29, 2011
I've been looking for an easy dolmades recipe- thanks for sharing- will def be trying!
Author Comment
inpatskitchen August 29, 2011
Thank you..please let me know what you think if you try them!
Sagegreen May 21, 2011
Love stuffed grape leaves. Usually I just do them just with plain rice (boring), but your recipe is inspiring me! Will try this next time I make some!
Author Comment
inpatskitchen May 22, 2011
Thanks Sagegreen! It's a real meal...sometimes I serve them halved and at room temp on a Greek antipasto platter...they go fast around here
Frontalgirl May 20, 2011
This looks yummy!
Author Comment
inpatskitchen May 22, 2011
Thanks Frontalgirl!