Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

• 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)

1. Preheat oven to 350 degrees F. Mix together venison, curry powder, onion, garlic, parsley, rosemary and eggs.
2. Roll into small cocktail-sized meatballs.
3. Place on a baking sheet, and bake in oven until brown and cooked through, about 20 to 25 minutes.
4. Let rest.
5. Take sun-dried phyllo cups, spoon chutney into each cup, place meatball on top and serve.

ground venison, curry powder, onion, garlic, parsley, fresh rosemary, eggs, salt, tomato phyllo, chutney

Taken from www.foodnetwork.com/recipes/robert-irvine/venison-curry-meatballs-in-sun-dried-tomato-phyllo-cups-recipe.html (may not work)