A beef cupcake topped with artfully piped mashed potatoes and a sprinkling of chopped parsley
  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

  • Cooking spray
  • 2 pounds ground beef or turkey
  • 2 small onions, diced
  • 2 cups spinach, chopped
  • 1 2oz. package Alessi Sun Dried Tomatoes, chopped
  • 4 eggs
  • 1/2 cup Parmesan cheese, grated
  • 6 tablespoons Alessi Double Concentrated Tomato Paste
  • 2 cups Vigo Panko Breadcrumbs
  • 2 teaspoons Alessi Garlic Puree
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 4 ounces mozzarella cheese, diced
  • 1 3.5oz. jar Alessi Sun Dried Tomato Pesto
  • 3 cups mashed potatoes (optional)
  • parsely, finely chopped (optional)

Preheat oven to 350F. Spray a 12 cup muffin tin.

Add all ingredients, except the Sun Dried Tomato Pesto and mozzarella, to a medium sized bowl and combine using hands. Scoop about ½ cup of mixture and form into a ball. Press ball into muffin tin. The surface should be a slight dome shape.

Remove meat to make a 1 inch hole in the center (without reaching the bottom of the muffin tin) and place excess meat back in bowl. Fill the hole with couple pieces of mozzarella and re-cover with meat. Repeat.

Bake for 20 - 25 minutes until browned on top. Spread 1 tsp of sun dried tomato pesto on each cupcake, pipe mashed potatoes over pesto  and sprinkle with parsley.  Serve.