Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 servings of 2 appetizers each
LEVEL: Easy

ingredients

  • 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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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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