Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups
- Level: Easy
- Yield: 8 servings of 2 appetizers each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 17
- Cholesterol
- 50
- Sodium
- 352
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.