Melba's Jammin' wrote:

> In article >,
> L'Esperance > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>Browning them in the oven completely is a fine plan, btw -- no need to
>>>turn and misshape them.
>
>
>>Temp and timing please?
>
>
> I fake it. Maybe 375 until they're brown or done? I'd probably take
> one out after about 10-12 minutes to check doneness. Quality Control,
> doncha know.
>
>
>>I've always browned meatballs in a fry pan.
>>The oven methods sounds easier and would free up the time it takes them
>>to brown to do other prep work. Do you use a casserole dish, sided
>>cookie sheet?
>
>
> Shallow. Sided. 11x15 jelly roll pan.
>
>
>>Do you use any kind of rack to allow any grease to drip
>>away from the meatballs?
>
>
> No rack -- the meat bulbs would get rack dents in them. That wouldn't
> do. Alex made paper towels so the meatbulbs get drained there. Move
> them off the baking sheet with a spatula slid deftly beneath them. Like
> cookies. :-)
>

Thanks for the tips. I'm planning on making up a batch of meatballs
later today so will try the baking method.

>
>>>A friend of mine doesn't brown the meatballs, just drops them into her
>>>vat of spaghetti sauce for cooking there.
>>
>>We like meatballs with different sauces so I make up a huge batch and
>>freeze them. (snip)
>>a bread of some sort, you could have a nice meal on the table in well
>>under 30 minutes. Rachel Ray would love it
>
>
> Y'know, I've skipped all those RR threads because I don't have cable tv.
> Based on your remark, though, I'm guessing I'd enjoy her programming.
> I like to have meatballs in the fridge, too. They are versatile.
>
> After my sister was released from hospital, I went to her house one day
> and cooked for her freezer. I brought my bag sealer along and when I
> went home, she had 30+ meals in her freezer that required VERY little
> extra prep beyond heating. Several of those meals involved meat-a-balls.

I started uni when my youngest started kindergarten and continued for
over 10 years. Due to family and educational constraints, I became a
master at 30 Minute Meals. I was determined to put homecooked, tasty
meals on the table so I had to find a way to do it. I like Rachel Ray
because she comes up with ideas that back then I would have welcomed
with open arms. With careful planning and a little pre-prep on the
weekends, most nights I could put a nice, homecooked meal on the table
in less than 30 minutes. One trick is to have versatile pre-made things
like meatballs on hand in the freezer. Seasoned ground beef is another
time saver. Frozen casseroles are great too if you pop them in the oven
and set the timer to go on at a certain time leaving you only the salad
prep. A breadmaker with a timer is deligtful for enjoying fresh bread
with almost no effort. I never really got the hang of the slow cooker
since I was never much in the mood to chop vegetables at 5 am and by the
time I got to bed around midnight most nights, I was too tired to chop
vegetables.