I was craving dolmades the other day- like really craving them- but I wanted to make them without rice. This recipe has no rice, no fillers, just pure flavorful meat wrapped in tender grape leaves. This recipe turned out great and you do not miss the rice! The best part of this recipe, these tasted even better the next day.
The secret? I used ground Chuck instead of just beef and trust me this adds so much flavor. With no rice to soak up the mixture, the mix is dry – but that’s where two eggs come in binding everything together perfectly. The result? A tender juicy and flavorful Dolmades that you do not miss the rice!
If you are looking for an easy, low-carb twist on classic dolmades, this is it!! They are very versatile- can serve them with lemon sauce, hot sauce, yogurt or a pasta sauce. No matter how you enjoy them, they will be a hit and a great dish to prepare if you are hosting a big party. This recipe makes a large amount so you will have plenty to share and leftovers. LETS GET ROLLING- LITERALLY!!!!!!
Prep Time
40 minutes
Cook Time
60 minutes
Serves
6
Ingredients:
- 1 lb ¼ of Chuck or Beef
- 1 tbsp of garlic paste
- Pepper and Salt
- 1 tbsp of dillweed
- ½ cup of fresh dill
- ¼ cup of fresh mint
- 2 tbsp of dried veggie herbs ( can sub with parsley or cilantro)
- 2 eggs
- 1 tsp of garlic seasoning powder
- Large jar of grape leaves
- 2 cups of chicken stock or beef stock
Method:
1
In a big bowl, place meat and throw in all the ingredients, there is no order of adding the ingredients. Add garlic paste, pepper and salt. Add in a bit more salt to ensure the meat is seasoned. You need to make sure the meat is well seasoned as you have no opportunity to add extra seasoning after the meat is wrapped. Add in dried herbs ( dillweed, dried vegetables, garlic seasoning). Throw in fresh herbs, Dill and Mint. Make sure to chop herbs into small pieces. Lastly, add two eggs to the mixture, it does not need to be whisked. As this recipe does not have any rice, the eggs help bind the mixture.
2
Mix all the ingredients together. Make sure all the herbs are well incorporated. I recommend keeping the meat in the fridge for an hour to get a little firm and marinade with spices.
3
Open the jar of grape leaves and carefully remove them from jar. Try take out one row at a time, with out ripping the vine leaves. They are stored in brine, so you can rinse them out. Unroll them and delicately peel away one layer at a time.
4
On a plate place the wine leaf one at a time if they are too small use more than one. Take some meat and form it into a small log. Do not make these logs too big you do not want to over stuff the vine leaves or the mixture will leak out when cooking. Place the meat in middle and similar to spring roll, roll the leave fold in the sides and finish rolling.
5
Place them in a large pot without any oil, pack them tightly and put another layer on top of the first. This recipe made about 56-60 grape leaves. Pour in two cups of water, which should be the height of the second layer. Take some vine leaves and cover the whole top layer and then add a plate that will weigh down the vine leaves. Cover the pot and bring it to a boil over medium heat for about 15 minutes. Then, reduce the heat to a simmer and cook for approximately 45-60 minutes depending on the amount you make, ensure you are checking them occasionally.
Once you have boiled the Dolmades for about 50- 60 minutes, take off the plate and remove them with tongs. Be careful not to break them up as they will be hot and contain some liquid. With each one, I would drain as much liquid as possible. These get better after the first day, and you can enjoy them with a yogurt sauce, tzatziki or a good pasta sauce. A simple homemade yogurt sauce with lemon and fresh herbs is a perfect complement to meat-stuffed dolmades. The tanginess of the lemon brightens the dish, while herbs like dill, mint, or parsley add a fresh, aromatic touch. This creamy dip balances the richness of the meat, making every bite feel lighter and more flavorful. It’s an easy, delicious way to elevate your dolmades without overpowering them! If you are hosting a party these can be made the day before and stored in the fridge. They are easily reheated in the microwave. If you want to add a little chicken/beef broth ( spoon over a few tbsps) while reheating it can rehydrate them. If you want to serve with some pasta sauce you can spoon over the sauce and serve or heat up some sauce in a pan and add the Dolmades to them cover and reheat them before serving.
If you love dolmades but want a heartier, low-carb twist, it’s time to ditch the rice and go all in on flavor! Using chuck in meat-stuffed dolmades adds incredible flavor and richness because it’s a well-marbled cut with just the right balance of fat and lean meat. As it cooks, the fat melts, keeping the filling juicy and infusing the dolmades with a deep, savory taste. Chuck has a delicious buttery flavor that is enhanced with herbs and spices. Whether you’re rolling them up for a family dinner or meal prep, these dolmades prove that skipping the rice doesn’t mean sacrificing taste. Try them once, and you’ll never look back!
