Puester wrote on 28 Jan 2006 in rec.food.cooking

> 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
>

I use a half ground beef and half ground pork meat mixture, soda cracker
crumbs(some pea sized crumbs, most smaller), italian seasoning blended
spice mixture (penzys), powdered mustard (keen's), egg, milk plus every
now and then some ground chipotle chile or BBQ sauce. Sorry can't give
any measurements...

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The ears keep the hat up.