Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups

Name: Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 teaspoons curry powder; 2 eggs; 2 teaspoons fresh parsley leaves, chopped; 1 teaspoon fresh rosemary, chopped; 2 cloves garlic, finely chopped; 454 grams ground venison; 1 jar chutney (approximately 8 ounces) (recommended: Major Greys); 1 medium onion, finely chopped; 8 servings Salt and freshly ground black pepper; 16 sun-dried tomato phyllo cups (available at gourmet stores)

Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups might be just the main course you are searching for. One serving contains 123 calories, 15g of protein, and 5g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 45 minutes. If you have curry powder, onion, parsley leaves, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Mix together venison, curry powder, onion, garlic, parsley, rosemary and eggs.

Ingredients you will need

Curry Powder

Rosemary

Parsley

Venison

Garlic

Onion

Egg

Roll into small cocktail-sized meatballs.

Ingredients you will need

Meatballs

Cocktail

Roll

Place on a baking sheet, and bake in oven until brown and cooked through, about 20 to 25 minutes.

Equipment you will use

Baking Sheet

Oven

Let rest. Take sun-dried phyllo cups, spoon chutney into each cup, place meatball on top and serve.

Ingredients you will need

Mini Filo Shells

Meatballs

Chutney

Equipment

Oven

Baking Sheet

Ingredients

Servings:

2teaspoons

curry powder 2

eggs 2teaspoons

fresh parsley leaves, chopped 1teaspoon

fresh rosemary, chopped 2cloves

garlic, finely chopped 454grams

ground venison 1jar

chutney (approximately 8 ounces) (recommended: Major Grey's)1medium

onion, finely chopped 8servings

Salt and freshly ground black pepper 16

sun-dried tomato phyllo cups (available at gourmet stores)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is David & Nadia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 36 dollars.