Chef Michael Olson’s Super Mario Meatballs
This year’s Christmas in November presenting chefs at the Fairmont Jasper Park Lodge had a lot of retro dishes to share. Participants got to learn how nostalgic classics are not only delicious, many are simple to make.
Over in the Michael & Anna Olson’s session, sponsored by Alberta Pork, Michael introduced guests to a simple Super Mario Meatballs recipe that is sure to have your guests digging that toothpick in for ‘just one more’. There is a reason that meatballs are popping up on appetizer menus – people will always love eating meat off a stick.
Super Mario Meatballs
Recipe courtesy of Chef Michael Olson
These fluffy gems will be a regular in your cooking rotation, either as appetizers, with pasta or in a crusty roll for the best meatball sub in town. You can also use what butchers called ‘meatloaf mix”, a blend of pork, veal and beef.
2 lb fresh ground pork
1 cup bread crumbs
1/2 cup grated Parmeggiano Reggiano
1 tsp salt
1 tbsp fresh cracked black pepper
1 tbsp fresh chopped parsley
1 tsp fresh minced garlic
3 cups tomato sauce
Preheat oven to 350F.
Combine pork, eggs, breadcrumb, cheese, salt, pepper, and parsley, garlic, and blend to sticky consistency.
Using a small ice cream scoop or spoon, divide the meat into 32 and roll into balls, each the size of a ping pong ball.
Add the meatballs to a casserole dish and cover with the tomato sauce. Cover the dish with a lid and roast in the oven 25 minutes.