Meatballs in a Cranberry Chutney w/ melted Brie cheese sauce
2 lbs Ground Beef
2 eggs, beaten
2 T minced Garlic
1 T finely minced fresh parsley
2/3 cup plain Rice Panko Breadcrumbs
1 tsp. Cayenne Pepper Powder
Salt and Pepper to taste
Fresh Rosemary for garnish
Colored toothpicks or skewers
Preheat oven to 450 degrees.
Mix the ingredients together in a medium sized bowl and shape into 1” sized meatballs. Place them evenly on a baking sheet fitted with a wire rack. Bake for 10 minutes or until they are 160 degrees internal temperature.
Transfer to a slow cooker. Add in the Cranberry Chutney. Slow cook for 4-5 hours.
To serve, spoon several of the meatballs onto a small plate and spoon a little of the cranberry chutney over the meatballs. Drizzle with the melted Brie Cheese sauce and garnish with a few Rosemary petals. Stick a toothpick or skewer into one of the meatballs
1 package of Ocean Spray Cranberries
1 can Red Raspberry Pie Filling (or, 2 cups fresh raspberry and ½ cup sugar)
1 ¼ cups granulated white sugar
2 tsp. Cinnamon
¼ tsp. ground Clove
1 cup water
½ cup finely minced onion
½ T Red Pepper Flakes
1 cup Patter Fam Spicy Orange Glaze
Place all the ingredients into a slow cooker and bring to a simmer. Stir occasionally. Add the meatballs once the chutney is simmering. Put a lid on and slow cook 4-5 hours.
Brie Cheese Sauce
1 tsp. Bacon Grease
1 T Extra Virgin Olive Oil
1 tsp. Butter
1/4 cup minced Onion
2 T Pillsbury Gluten Free Flour
1 cup Half-and-Half
6 ounces Alouette Brie Cheese (rind removed), diced
In a saucepan, melt bacon grease, olive oil and butter over medium heat. Sauté onion for about 3 minutes. Add the flour and whisk well. Add the half-and-half and continue to whisk. Reduced heat to low and add in the cheese. Stir or whisk until the sauce is thickened and the cheese is melted.
Keep warm. Use to drizzle over the meatballs.