Preserved vine leaves contribute great flavour and texture when used to wrap and bake different meats and fish. These polpette can be served as finger food or as a main meal when accompanied with steamed rice, a tomato salad, Greek yoghurt and fresh pita bread. You may however consider doubling the recipe, as they’re just as delicious the next day!
1 cup fresh sourdough bread crumbs
150 ml milk
600 g minced veal
4 cloves garlic, finely chopped
¼ cup fresh oregano, roughly chopped
1 lemon, the zest finely grated
1 tsp salt flakes
freshly ground black pepper
12 – 15 preserved vine leaves
1 tbsp fresh dill tips, to garnish
lemon wedges or cheeks, to serve
- Preheat oven to 220˚C.
- Soak the breadcrumbs in the milk for 10 minutes.
- Squeeze the soaked crumbs, discard the milk and combine the softened crumbs together with the minced veal, garlic, oregano, lemon zest, salt and freshly ground black pepper.
- Form into 30 walnut-sized balls.
- Use ½ – 1/3 of a vine leaf to roughly wrap each polpette.
- Drizzle a little olive oil over the base of a baking tray and evenly space each polpette.
- Bake in the oven for 20 minutes until firm and the vine leaves crispy.
- Garnish with fresh dill and serve with lemon wedges.