Meatballs baked in the convection oven are cooked as quickly as a pan of cookies—no greasy smells or mess. I bake meatballs for kids this way. This isn’t a fancy meal—just serve them over mashed potatoes, or in a bun or a wrap.

　　

Ingredients

makes 8 servings

　　1 pound lean ground pork

　　1 pound ground beef round

　　1 1/2 cups finely chopped onions

　　1 cup fine dried bread crumbs

　　1 cup milk, water, or chicken broth

　　3 eggs, lightly beaten

　　1 cup finely minced fresh parsley

　　1 teaspoon dried thyme

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Cover a large, shallow baking pan with foil and coat with nonstick spray.

　　

Step 2

In a large mixing bowl, combine all the ingredients together until well mixed. With a medium ice cream scoop, shape the meatballs and place them close together on the baking pan.

　　

Step 3

Place the pan in the center of the oven and roast for 10 minutes, until the meatballs are cooked through and browned. To check for doneness, cut one meatball in half—it should be juicy and pinkish. Remove from the oven and serve.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.