Cooking Baking meatballs...

[TaraPA]

I know this should be on the cooking board (wait - is there even one?!?!?)...anyway I got a great deal on several pounds of grond beef & want to make a huge batch of meatballs to freeze. I want them pre-cooked so I can just pop them out, defrost & simmer in sauce for a quick meal. I have always browned mine in a frying pan on top of the stove, and then simmered in sauce for about an hour, til they're done. A friend of mine just said it's not as messy & greasy to just bake them in the oven & then simmer them.

Do I use a glass or metal pan? Won't they be sitting in a pool of grease this way? Can I sit them on the broiler pan (hoping they don't roll off!) to bake (not broil)? Any suggestions or tips?

 

[usandthem]

I always bake mine on a PC Stoneware Bar Pan. They come out great! There is no more grease than if you had fried them. I usually let mine cool on the pan and then freeze. Pop into sauce and simmer until hot. I do meatloaf the same way. Good Luck!

 

[Mickeyherewecome123]

I bake mine too when I do my once a month cooking.
I just put them on a cookiesheet. and they brown up just fine.
Depending on how big they are, just cook for 30-40 minutes andthey will be just perfect.

 

[TaraPA]

OOO I have a stone - and a cookie sheet - good ideas! They just seem so greasy when I fry them to brown them, I'm picturing puddles of grease in the bottom of my oven.

Thanks for the suggestions - keep 'em coming!

 

[aka-mad4themouse]

Oh yeah, there is a Cooking Forum! I'll move this thread there.

My DSIL, who is 100% Italian, bakes her meatballs. She uses a regular cookie sheet.

Personally, I prefer to just toss mine into the simmering sauce. You have to have some pretty lean meat to start with if you're going to do this because it will make the sauce greasy if you don't. But it adds flavor to the sauce that you wouldn't get otherwise.

 

[Bren's Mom]

I make small meatballs and I always bake them. I use lean ground beef (I try to get 90% lean) and mix 'em up. Then I put a little bit of olive oil in a foil lined cookie sheet (for easier cleanup). I use a mini ice cream scoop to scoop them all the same size, roll for a second in my hand, roll around on the oil in the pan, 'rinse and repeat' until they're all done. I bake them at 325deg F for about 20 minutes (remember mine are small, adjust time for larger meatballs). I freeze them about 12 in a freezer baggie, flat on a cookie sheet (in the bags) until hard. So that they can then store flat and I can stack up the baggies. Works great!

 

[tinkarooni]

Wow, I didn't know that there was a cooking board either. I followed you here.

Just FWIW I cook my meatballs inthe over all the time but I think that they get too dry if I cook them completely and than freeze them. I par bake them to brown them and than thrown them in a big pot of sauce to simmer to cook through. Than I freeze the meatballs in the sauce. This way they stay nice and moist but I guess that only helps you if you are using them in sauce.

Good Luck.

 

[TaraPA]

Great idea tinkarooni!

I just mixed them up & rolled them into balls, they'll go into the oven shortly!

Thanks everyone!