Recipe courtesy of Robert Irvine

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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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

  1. 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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