We buy the Costco and Kroger frozen meatballs if we’re in a pinch though we almost always make our own. My MIL makes a good meatball but she boils them in water to get the fat out. So my wife does this as well but is starting to bake them now because disposing of the fat is a PITA. When I make them using her recipe, which is similar to the above I bake them. I have smoked them on my pellet cooker and charcoal too. The pellet smoker was good but the family thought it tasted more like sausage and We all agreed that the charcoal of the kettle overpowered the taste so we don’t do that.
-
-
I broil mine on a sheet pan, turning once halfway through. Plenty of fat comes out! The only thing I don’t like is that I use a lot of Parmesan in my meatballs, and some of that comes out, too. I’ve tried spooning it up, straining it from the fat; that’s a real pain in the ass, though. I get about half of it.
-
-
Mosca You might check in to high temp cheese for the meatballs. Hight temp cheese is used a lot in sausage making to keep the bits of cheese solid. Regular parmesan will melt at a temp of around 180* while high temp parmesan cheese closer to 400* (I believe). A butcher shop in your area that makes their own sausage should be of some help. Good luck...
Comment
-
I wanted to update this thread sooner but with the holiday and family in town I haven't had a chance. Per a suggestion from ItsAllGoneToTheDogs I went with Rosina (Angus Beef) meatballs. They were readily available at my local Walmart. I was pleased with the result and they were a big hit at the party. I dunked half in BBQ sauce and left the other half plain. Next time I will leave them all plain and serve the sauce on the side of those who choose to dunk.
Comment
Comment