Of course, flavor matters in food. And so do taste, texture and eye appeal. But now we’d like to stand up for the often unsung importance of shapes, as well. Aren’t there times when only a long, skinny noodle will do? Or times when a slab of cake seems wrong, but a tiny cupcake seems perfect?

Here’s an excellent example: There are times when a full, round-topped meatloaf, carried to the table with pride, makes you feel like the star of a black-and-white family sitcom. But things don’t always have to be so, well — oblong. Case in point: just thinking about tucking into these happy little meatballs made us smile.

This recipe will make a difference in your day. Every bite is light, every morsel is chewy and every single ball carries savory notes of garlic and parsley to your palate. The prep couldn’t be easier, and it’s up to you if you want to mix everything with a wooden spoon or dive in with your bare fingers. While the shape is decidedly circular, the size can be up to you. Make them all diminutive, then set them to float in a bowlful of broth. Or make them wonderfully rotund, each enough for a full serving. No matter what, they’ll bake up easily on a sheet pan in under half an hour.

Our tip: If you’re feeling ambitious, do yourself a solid and bake up a double batch. Wait until the meatballs are cool, then pop that second batch in the freezer, where it will be waiting as a little gift from past-you to a hungry-and-out-of-ideas future you.