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Spiced Pork in Parmesan Cups

November 11, 2013 By Lori 31 Comments

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The Party Starts Here! Try these delicious Spiced Pork in Parmesan Cups.

When we start to think about planning a holiday party, the appetizers are a great place to start. Here are a few fabulous new bites to try. They are all made delicious with the main ingredient… pork!

See the complete story in the HOLIDAY 2013 issue of EatInEatOut magazine.


Spiced-Park-in-Parmesan-Cups

SPICED PORK IN PARMESAN CUPS

4.50 from 2 votes
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Servings 16 finished cups

Ingredients
  

  • 1 lb 500 g ground pork
  • 1 onion, finely chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp parsley
  • salt and pepper
  • 1-398 mL can tomato sauce
  • 2 cups coarsely grated Parmesan
  • 2 cups arugula leaves
  • Mini Tartlet Pan

Instructions
 

  • TO MAKE CUPS: Preheat oven to 425ºF. Line a baking sheet with parchment. With a pencil, draw 3” circles on the parchment. Spread 2 tsp of grated Parmesan to fill each circle. Bake for 2-3 minutes or until just lightly golden. Remove from oven and allow to cool 1-2 minutes.
  • To make bowls, carefully lift each warm circle off the parchment with a spatula and press into a mini-tarlet pan to form a cup. Allow to cool.
  • TO MAKE FILLING: In a large fry pan over medium-high heat, sauté pork and onions, breaking up with the side of a spoon to make a small crumble. Add oregano, basil, parsley and continue until pork is cooked through. Stir in tomato sauce and season with salt and pepper to taste.
  • TO ASSEMBLE: Into each Parmesan cup, add a few arugula leaves and top with a Tbsp of pork mixture.

 

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Filed Under: Meat, Starters

Previous Post: « Smoked Salmon Dill Spread
Next Post: Coconut-Lime Shortbread Cookies »

Reader Interactions

Comments

  1. Jackie

    November 19, 2014 at 2:46 pm

    4 stars
    These look delicious, but I’m assuming you can’t eat the parchment cups. In this case, wouldn’t it be better to make the cups with pastry?
    Jackie

    Reply
    • Lori

      November 19, 2014 at 2:54 pm

      That’s the great part about this recipe Jackie, the cups are made of PARMESAN CHEESE! They are totally edible… and yummy!

      Reply
    • L

      December 11, 2019 at 8:25 pm

      You take the cheese off the parchment

      Reply
      • Lori

        December 11, 2019 at 11:15 pm

        Yes you take the cheese circles of the parchment and gently press into muffin cups. Allow to cool and they will form the cups.

        Reply
  2. Jackie

    November 20, 2014 at 12:00 am

    Thanks, Lori,. Feeling a bit silly that I didn’t realize that. Would the recipe work with the grated Parmesan from the supermarket, or is it better to grate it yourself?
    Jackie

    Reply
    • Lori

      November 20, 2014 at 1:50 am

      I don’t think it will work with the super-fine grated (like Kraft). It needs to be coarse fresh grated.

      Reply
      • Melisa Kommer

        December 13, 2019 at 7:16 pm

        5 stars
        I have used shredded parmesan from the supermarket and they turned out great. Agreed, the grated parmesan in the can would not work.

        Reply
        • Kim

          December 17, 2019 at 4:33 pm

          Are they served warm? If so do the Parmesan cups soften up?

          Reply
          • Lori

            December 17, 2019 at 4:49 pm

            Yes, in a way. The Parmesan cups can be made ahead and kept separately. When ready to serve, re-hear the meat mixture and fill the chilled cups.

  3. Sandy

    January 11, 2015 at 4:55 pm

    Could you make the Parmesan cups well ahead of time or do they need to be made the same day?

    Reply
    • Lori

      January 11, 2015 at 6:05 pm

      Yes you can make them a few days in advance. I would recommend you keep them in the refrigerator in a well sealed container. You don’t want them to dry out in the air.

      Reply
  4. Mary

    January 22, 2015 at 6:17 pm

    These are so easy and delicious. They were loved by my women’s group.

    Reply
    • Lori

      January 22, 2015 at 6:22 pm

      So glad to hear that Mary!!!

      Reply
  5. Karen

    December 17, 2017 at 8:41 pm

    Hi, this recipe looks great, I understand being able to make the parmesan cups ahead, as ai would like to take this dish to friends would I be best to assemble at my friends house, I would like them to be lightly heated.

    Reply
    • Lori

      December 18, 2017 at 12:37 am

      Hi Karen. I would make all stages ahead. At the party, let the pre-made cups come to room temp. Heat the meat mixture until hot in the microwave. Assemble.

      Reply
  6. Karen

    December 19, 2017 at 8:04 pm

    Thanks Lori, will do

    Reply
  7. Heidi

    September 21, 2018 at 12:41 pm

    Is there a vegetarian option?

    Reply
    • Lori

      September 21, 2018 at 2:28 pm

      Sure! Why not try finely chopped Cremini or Portobello mushrooms as a substitute for the ground pork. Sauté, to cook just like the pork.Tell us how you like them…

      Reply
  8. Lilia Martinez

    December 14, 2018 at 1:21 am

    What would be the best way to keep these warm?

    Reply
    • Lori

      December 16, 2018 at 5:23 pm

      I would keep the filling separate from the cups. Warm up and fill just before serving. If you try to keep the filled cups warm for a long time, the bottoms will get soggy from the filling.

      Reply
  9. Maz

    January 14, 2019 at 6:24 pm

    Hi Lori.
    I’m also going to make these for a party – however I’m supposed to have a “matching alcoholic beverage” to go with them. Any ideas what would be the best match…thanks!

    Reply
    • Lori

      January 15, 2019 at 3:56 pm

      The salty and spicy flavour would be great with a sparkling drink – like Prosecco.

      Reply
  10. Leslie

    January 26, 2019 at 1:37 pm

    I am going to try these for a church event tomorrow. How many does this recipe make?

    Reply
    • Lori

      January 26, 2019 at 5:56 pm

      I have updated the recipe, it will make 16 cups.

      Reply
  11. Mary Ellen Williams

    April 24, 2019 at 2:23 am

    I didn’t find these spicy at all. Luckily I made a test batch before taking to a party. I will add Frank’s hot sauce or Taco seasoning to get a better taste.

    Reply
    • Lori

      April 24, 2019 at 1:59 pm

      That’s the great thing about this recipe, you can make them as spicy as you like!

      Reply
      • Dora

        December 20, 2019 at 3:42 pm

        Hi is this fresh or dried herbs?

        Reply
        • Lori

          December 20, 2019 at 3:48 pm

          I used dried herbs.

          Reply
  12. Jeani Slaymaker

    December 23, 2019 at 1:58 am

    Do I need to buy special small muffin cups or is there another way to form the cups?

    Reply
    • Lori

      December 23, 2019 at 2:15 pm

      No just regular muffin cups.

      Reply

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