Brie Stuffed Cranberry Meatballs
40 min serves 8-10
Brie Stuffed Cranberry Meatballs
A festive sweet and savory appetizer for your next gathering.
Ingredients
- 1 PRE 95% Lean Ground Beef
- 1/2 c. finely chopped onion
- 1/2 c. almond flour
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 eggs, slightly beaten
- 4-6 oz of triple crème brie
- 1 12 oz bag frozen cranberries
- 1 lemon, juiced
- ¼ c. water
- ¼ c. maple syrup
- *1 tbsp. chili paste
Instructions
- 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.
To make this we used
