On Sun, 03 Jul 2011 10:25:02 -0500, "Pete C." >
wrote:

>
>Polly Esther wrote:
>>
>> Company's coming and I already had the kitchen clean. Didn't want grease
>> spattering. I looked around a little with the recipe books and found in
>> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool that was meant for cookie
>> dough worked great. I don't think the ingredients mattered but the trick
>> was:
>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> I had not wanted a greasy mess to clean up and covered in the oven
>> worked great. The jelly roll pan was a good choice and next time I'll line
>> it with foil and not even have that pan to wash. Polly
>
>My standard routine for meatballs is to bake them elevated on a wire
>mesh rack over a pan to allow the fat to render off while they bake,
>rather than them festering in the fat and producing uneven browning.


I set an end of the roasting pan on a flattened tin can, just need to
elevate one end a quarter inch, all the grease runs down hill. But if
you grind your own meat there won't be enough fat to worry about.