Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

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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)