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40 minutes serves 8-10

Brie Stuffed Cranberry Meatballs

A festive sweet and savory appetizer for your next gathering.
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Brie Stuffed Cranberry Meatballs
Keto

PREP: 15 min. ACTIVE: 25 min. DIFFICULTY Medium

COOK TIME: 25 MINUTES | PREP TIME: 15 MINUTES | SERVING SIZE: 2 DOZEN

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

  1. Preheat your oven to 375. Line a baking sheet with parchment paper.
  2. 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.
  3. Take about 1 round tablespoon of ground beef mixture and roll into ball. Flatten into a pancake in your palm.
  4. 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.
  5. Bake for about 25 minutes. Rotate half way through.
  6. While they are baking, make the cranberry sauce.
  7. 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.
  8. Take meatballs out of oven and toss with cranberry glaze. Serve hot with mini toothpicks.

To make this we used

95% Lean Ground Beef

Made with Pre©

95% Lean Ground Beef

  • 23g

    Protein
  • 95% Lean Ground Beef
  • 123mg

    CLA
  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice 95% Lean Ground Beef

Amount per 100g

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