To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about 30 minutes, depending on your oven). This makes less mess, less fat, and they taste yummy. I then put the cooked meatballs into the marinara sauce and simmer in a slow cooker. Also, instead of water in the meatballs, try milk instead. Last, I always use ground beef, no pork nor veal. They still come out delicious and have a bit less fat.
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To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes...