Brooklyn1 wrote:
>
> 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.

I usually grind fresh, but not 100% of the time, so the rack has just
become the standard method.