Easy Holiday Herbed Meatballs

• Meat

  • 1 lb Beef, grass fed lean

• Produce

  • 1 Onion, small
  • 1/3 cup Pumpkin puree
  • 1 1/2 tsp Rosemary
  • 1 1/2 tsp Thyme, fresh leaves

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 Cranberry sauce
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 piece Whole grain bread

• Dairy

  • 18 small pieces Brie
  • 1/4 cup Milk

Found on thepretendbaker.com

Ingredients

• 1 lb grass fed extra lean beef
• ⅓ C pumpkin puree
• 1 small minced onion
• 1½ tsp fresh thyme leaves
• 1½ tsp rosemary, minced
• 1 TBSP tomato paste
• 1 piece of whole grain bread (preferably sprouted)
• 2 TBSP pure maple syrup
• ¼ C milk of choice
• 1 tsp salt
• ¼ tsp black pepper
• 18 small pieces of brie
• Cranberry sauce (storebought or homemade), to serve

Directions

• Preheat oven to 375F
• Remove the crust from the bread and tear it in to tiny pieces. Add the milk and mush it all together until a paste forms. Add all other ingredients except for beef, cranberry sauce and brie. Mix it well.
• Add the beef and mix gently until evenly combined.
• Roll in to 18 balls then stuff each ball with brie by breaking in half, placing the cheese in the middle and then rolling both pieces back together. Place on a parchment paper lined baking sheet.
• Bake for 25 minutes then turn the broiler on high. Continue to broil for 5 minutes or until the tops are crispy and the meatballs are fully cooked.
• Serve with cranberry sauce as an appetizer or with big baked potatoes and vegetables for dinner.