This one is a showstopper! Guests will think you worked all day on these delicate and delicious appetizers, and only you will know it was oh, so easy!
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Italian Herbed Beef Parmesan Cups
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 57 minutes
- Yield: Makes 24 (12 servings) 1x
Ingredients
Scale
- 1 cup (250 mL) coarsely grated Parmesan cheese
- 1 lb (500 g) Extra Lean or Lean Ground Beef
- 1 onion, finely chopped
- 1½ tsp (7 mL) EACH dried oregano and basil leaves
- 2 tbsp (30 mL) chopped fresh parsley
- 1 can (398 mL) tomato sauce
- Salt and fresh ground pepper
- 1 cup (250 mL) microgreens
Instructions
- Line a large baking sheet with parchment peper. Draw 3-inch (8 cm) circles on the parchment, spacing them apart. Flip parchment over. Spread 2 tsp (10 mL) of Parmesan evenly to fill each circle.
- Bake in preheated 425ºF oven for 2 to 3 minutes, watching carefully to avoid burning, until just lightly golden. Remove from oven and let stand for 1 to 2 minutes, until slightly cooled but still pliable.
- To make cups, working quickly and carefully, use a spatula to lift each warm circle off the parchment and press into the cup of a mini muffin pan to form a cup. Let cool completely. Repeat with remaining Parmesan, using a cool baking sheet for each batch, to make about 24 cups total. (See Notes for make ahead.)
- Cook beef and onion over medium-high heat in a large skillet, stirring often and using back of spoon to break up beef into small chunks, for about 5 minutes or until starting to brown. Add oregano, basil and parsley; cook, stirring often, for about 3 to 5 minutes or until beef is thoroughly cooked. Drain fat, if necessary. Stir in tomato sauce and season with salt and pepper to taste; simmer, stirring often, for about 5 minutes or until thickened. Remove from heat. (See Notes for make ahead.)
- To serve: Place a few microgreens in each Parmesan cup; spoon in
- beef mixture, dividing equally. Place on a serving platter and serve warm.
Notes
Prep ahead tips: The cooled Parmesan cups can be stored in a cookie tin at room temperature for up to 3 days. The beef filling can be cooled and refrigerated in an airtight container for up to 2 days. Just before serving, reheat in a saucepan on the stovetop over medium-low heat, stirring often, until hot and bubbling. Proceed with step 5 and serve immediately.
Per 2 Parmesan cups: about 100 Calories, 11g Protein, 5g Fat, 4g Carbohydrate, 290mg Sodium
%DV: Iron 8% (Source), Zinc 20% (Good Source), Vitamin B12 35% (Excellent Source)
