Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

Ingredients

• 2 teaspoons curry powder 
• 2  eggs 
• 2 teaspoons parsley leaves fresh chopped
• 1 teaspoon rosemary fresh chopped
• 2 cloves garlic finely chopped
• 1 pound ground venison 
• 1 jar chutney (approximately 8 ounces) (recommended: Major Grey's)
• 1 medium onion finely chopped
• 8 servings salt and pepper black freshly ground
• 16  sun-dried tomato phyllo cups (available at gourmet stores)

Equipment

• baking sheet
• oven

Directions

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