Taking the time to make homemade meatballs during the week feels a little luxurious, but they actually come together really quickly. While the meatballs are in the oven, there's just enough time to boil pasta, prepare mashed potatoes, roast some vegetables or throw together a salad.

Serves 4 to 6


  • 1/2 pound ground beef (85-percent lean)
  • 1/2 pound ground pork
  • 1 large egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup (about 1 ounce) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tsp. salt-free, dried Italian seasoning*
  • 1 tsp. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch cayenne pepper


    Heat the oven to 425°.

    Grease an 8x8-inch glass, or ceramic, baking dish or a metal baking pan with oil or cooking spray.

    Mix all of the ingredients in a large bowl (it's easiest to use your clean hands for this one) just until they're combined, being careful not to overwork the meat (which can make the meatballs dense and less tender). Divide the meat mixture into 16 equal portions and, in the palms of your hands, roll them into balls. Arrange the meatballs in the prepared pan, 4 rows of 4 meatballs each.

    Bake the meatballs until they're browned and an instant-read thermometer measures 160°, about 15 to 20 minutes.

    *Alternatively, use 1/4 teaspoon each of dried basil, oregano, rosemary and thyme.

    From The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—in One Perfect 8x8-Inch Dish, by Kathy Strahs (Burnt Cheese Press, 2015). Reprinted with full permission.

    Next Story