Preheat your oven to 375. Line a baking sheet with parchment paper.
In a large bowl, combine beef, chopped onion, almond flour, salt, black pepper, and eggs. I use my hands to mix, in order to make sure it’s evenly combined.
Take about 1 round tablespoon of ground beef mixture and roll into ball. Flatten into a pancake in your palm.
Place ½ teaspoon sized portion of brie onto the disc. Wrap the meat around the cheese very well. No creases. Set on baking sheet. Repeat until all mixture is complete.
Bake for about 25 minutes. Rotate half way through.
While they are baking, make the cranberry sauce.
In a small saucepan, bring cranberries, water, lemon juice, and maple syrup to boil. Reduce to low. Cover and let simmer until very soft about 15 minutes. *Add the chili paste for spice. Blend in immersion blender for very smooth glaze.
Take meatballs out of oven and toss with cranberry glaze. Serve hot with mini toothpicks.
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