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Veal and Oregano Polpette Baked in Vine Leaves

May 16, 2015

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!


(Serves 4)

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

olive oil

12 – 15 preserved vine leaves

1 tbsp fresh dill tips, to garnish

lemon wedges or cheeks, to serve


  1. Preheat oven to 220˚C.
  2. Soak the breadcrumbs in the milk for 10 minutes.
  3. 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.
  4. Form into 30 walnut-sized balls.
  5. Use ½ – 1/3 of a vine leaf to roughly wrap each polpette.
  6. Drizzle a little olive oil over the base of a baking tray and evenly space each polpette.
  7. Bake in the oven for 20 minutes until firm and the vine leaves crispy.
  8. Garnish with fresh dill and serve with lemon wedges.

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