How do you get the most fat out of your meatballs?!


Question: Do you boil them first, or brown them? (I use a fattier ground beef to hold my meatballs together better, without having to use egg).


Answers: Do you boil them first, or brown them? (I use a fattier ground beef to hold my meatballs together better, without having to use egg).

I brown them. I think that forces more grease out. I lightly press them and stick them in a colander. You can also place them on paper towels. Using bread also makes them hold more grease.

I cook mine on a rack with a pan under them in the oven. The fat drains off.

I would go with the egg, fat has no cohesive abilities. It will also save you trouble of removing the fat later! Ground round, chuck, or sirloin is your friend. Sirloin is my fave!

Place them in a rectangular baking dish (I use a glass cake pan I have) and brown them at 400 degrees for 20 minutes, turn over each meatball using a fork, and bake about 15-20 more minutes. drain well and then add to your sauce.

Would that be Cajun Meatballs? That sounds really good!! I'm not a Cook. I just wanted to give you something to laugh at!!

No fat no taste and yes eggs .

bake on rack over baking pan, turning with tongs. 20 to 25 minutes @ 350 degrees.





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