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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.

Ingredients

2 lb         fresh ground pork
2             eggs
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

Directions

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.