Grate the onion so it’s very fine. In a mixing bowl combine the ground beef, bread crumbs, egg and a dash of salt and pepper. Mix until well combined.
In a medium sized pot, add the chili sauce and cherry jam. Mix together and turn on medium heat until it comes to a slow boil
Using a medium size cookie scoop, or using a golf ball as a reference, form the beef mixture into small meatballs. Drop into the saucepan. Let simmer for 30 minutes with a lid on. At this point the sauce should be thickened on the meatballs and they should be thoroughly cooked through. If not, leave on low heat checking as you go
Meanwhile take out fully thawed pastry dough on a working surface like a silicone mat. Cut into 9 equal pieces. In a large muffin tin take the squares and press them to fit around the bottom and edges. It does not need to be perfect. Repeat this step twice with another sheet of puff pastry until there are enough squares for all the meatballs (approx 4 full sheets)
Take brie and cut it like a very thin grid making rows across and columns down. The goal is to get thin sliver like pieces as pictured below
In the muffin tins use tongs or a slotted spoon to place one meatball on the right side, and on the opening on the left side place a piece of the brie
Bake on 375 for 20 minutes or until the pastry is golden.
To serve, take a small piece of rosemary and place on top for additional color and garnish. These are dangerous, you’ve been warned!
Servings 24