Photo: Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups Recipe
Ingredients
- 1 pound ground venison
- 2 teaspoons curry powder
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh parsley leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 eggs
- Salt and freshly ground black pepper
- 16 sun-dried tomato phyllo cups (available at gourmet stores)
- 1 jar chutney (approximately 8 ounces) (recommended: Major Grey's)
Directions
Preheat oven to 350 degrees F. Mix together venison, curry powder, onion, garlic, parsley, rosemary and eggs. Roll into small cocktail-sized meatballs. Place on a baking sheet, and bake in oven until brown and cooked through, about 20 to 25 minutes. Let rest. Take sun-dried phyllo cups, spoon chutney into each cup, place meatball on top and serve.
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By awreath
on April 29, 2011
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I've been using recipes from this site for years and HAD to register today because these were SO delicious I needed to write a review. I didn't have venison, so used elk. I also couldn't find sun-dried tomato phyllo cups so I minced some sun-dried tomato and added to the meatballs and used regular phyllo cups. Used mango Major Grey's chutney and they were AWESOME! Will definitely be making these again.
By rebecca_9476366
Dublin, OH
on January 23, 2009
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but this recipe is just great. Made it as a gift for the friend who gave us the venison. I couldn't find phyllo cups, so subbed some puff pastry cups and when those ran out, just toasted some plain small baguette rounds. Made the meatballs much smaller to accommodate - about 2-3 bites per toast - and everyone loved them. Put the onion and garlic through the mini-processor, and since our Hungarian friend insists that all ground venison must be cooked with a little bacon, added about 2 thick slices of applewood smoked, very finely diced. Served them with other nibbles and they tasted so good with the nuts that I am going to add some crushed walnuts to the meatballs next time. If you can find it, I, a confirmed chutney skeptic, whole-heartedly recommend Sun Brand Mango Chutney, the original Major Grey's - chunks of fruit, whole raisins, and a bit of spice, wonderful. Also used Sun Brand's Madras curry powder.
By jellosax_11349636
Rochester Hills, MI
on November 17, 2008
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Prepared a double recipe of the meat mixture the night before deer camp. The day of camp, formed into meatballs, cooked and served 30 meatballs on plain phyllo cups with Major Grey's chutney. They were gone before I could get to them! (Luckily, I had taste-tested the recipe myself a week earlier.
Frank
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