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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 11.9 g
  • Cholesterol: 26.7 mg
  • Sodium: 623.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.5 g

View full nutritional breakdown of Stuffed Grape Leaves with Meat calories by ingredient
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Stuffed Grape Leaves with Meat

Submitted by: PIVEY0317

Introduction

This recipe is a combination of one found on SP and another from Shiska blog. They turned out exactly how I remember them tasting from my favorite Greek restaurant in Michigan. These take a long time to make so if you can recruit help-DO IT! The next time I make these I will slice onions and place in between layers to cook with sauce. Enjoy! This recipe is a combination of one found on SP and another from Shiska blog. They turned out exactly how I remember them tasting from my favorite Greek restaurant in Michigan. These take a long time to make so if you can recruit help-DO IT! The next time I make these I will slice onions and place in between layers to cook with sauce. Enjoy!
Number of Servings: 12

Ingredients

    Grape Leaves, 1 large jar
    1 lb. Ground beef, lean
    I bag success brown boil in bag rice
    1/2 cup chopped onion
    1/2 cup Dill, fresh, chopped ( I used dill heads I had frozen)
    1 - 1/2 Tbsp Mint flakes
    1/2 tsp each:
    Salt
    Pepper
    Onion Powder
    Garlic powder
    8 oz. can Tomato Sauce
    16 oz can tomato sauce
    2 cups chicken broth
    4 Tbsp +/- Chicken broth
    1/4 cup Olive oil
    1 can Delmonte Petitie diced tomatoes
    ** 1 Large Onion-See Intro

Tips

Do not roll too tightly to allow rice to expand.
To learn photo step by step on how to roll please check here: Permalink: http://theshiksa.com/2011/10/12/vegetarian-stuffed-grape-leaves/


Directions

Preparing leaves
Remove leaves from jar.Boil leaves in hot water 3 minutes. Drain and then Soak in cold water 30 minutes. I changed my water 2 times. This removes salty brine
Drain leaves, dry with paper towels or lint free towel. (THIS IS THE LABOR INTENSIVE PART.)
Remove stems and and hard parts on leaves.

Prepare Meat mixture
Combine: Meat, small Tomatoe sauce, rice (uncooked), onion, dill, mint, onion and garlic powders, salt & pepper. Combine with your hands til meatloaf like mixture.

Stuffing and Rolling leaves:
LINE BOTTOM OF StOCKPOT WITH RIPPED OR TOO SMALL OR LG LEAVES.

Using tsp place tsp to Tbsp filling in each leaf toward stem area.(Depends on size of leaf) Roll upwards into cigar shape and then pinch in sides and continue to roll. Gently squeeze ends to seal.Place rolled leaves into pot making sure they are in snug. Slice Large Onion and place between layers of rolls. Continue rolling until done.
Fill pot with Diced Tomatoes, undrained, lemon juice 1/4 cup, 16oz can Tomatoe sauce, olive oil and chicken broth. Place heavy plate inverted over top so rolls do not move while cooking.
Bring to a boil then change to simmer for 50 minutes.

Serving Size: Makes approx 50-60 depending on if you use the whole jar

Number of Servings: 12

Recipe submitted by SparkPeople user PIVEY0317.






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