Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings of 2 appetizers each
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings of 2 appetizers each
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.
