Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups (Robert Irvine) |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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.
|
|