Papadakas Taverna Greek Stuffed Grape Leaves Recipe

Yield: 8 Servings

1½	lb	Ground lamb
1	lg	Yellow onion; chopped fine
1	bn	Parsley; chopped
1	bn	Fresh mint; chopped
1	cups	Pine nuts
½	cups	Fresh lemon juice
½	cups	Olive oil
½	teaspoon	Oregano
½	teaspoon	Salt
½	teaspoon	Pepper
1		Jar grape leaves *
Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed grape leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe ~ by Joan & Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias Recipe via Meal-Master (tm) v8.05 Title: Party Pleaser Meatballs Categories: Appetizers, Meat, Sauces Yield: 12 Servings 1 ea Recipe Of Basic Meatballs; ¼ c Currant Or Grape Jelly ¼ c Dry Red Wine OR Orange Juice ½ c Coconut; Flaked ¼ c Chutney Or Chutney Sauce; ** 2 ts Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce.