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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Secret Service: Inauguration Impossible

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Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

Total:: 45 min
Prep:: 20 min
Cook:: 25 min

Yield:: 8 servings of 2 appetizers each

Level:: Easy

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.

My Private Notes

Name: Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
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)

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Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

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