L'Espérance wrote:

>
> Temp and timing please? 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? Do you use any kind of rack to allow any grease to drip away
> from the meatballs?
>


I bake them in a greased 9x13 glass pan at 350deg. for 20-30 minutes
depending on the size. I usually use ground sirloin so there's not that
much fat that accumulates.
>
> > We like meatballs with different sauces so I make up a huge batch and
> freeze them. Then we can use the sauce of choice when desired.


Yes, I do too. We usually end up with either homemade spaghetti sauce
or a sour cream ersatz Swedish sauce. They are also good sliced and
layered in lasagna.

gloria p