How do you avoid scum around baked meatballs?

"Scum" around baked meatballs is usually a layer of fat that renders out during cooking. Here's how to avoid it:

1. Lean Meat:

* Choose lean ground meat like 90/10 or 93/7 beef, turkey, or chicken. The lower fat content will produce less rendered fat.

2. Proper Meatball Formation:

* Don't overpack the meatballs. Lightly pack the mixture, allowing for some air pockets. This helps the fat render out more evenly.

3. Don't Overcrowd the Pan:

* Leave some space between the meatballs in the baking dish. This allows for better air circulation and prevents the fat from pooling.

4. Drain Fat:

* If you see a lot of fat accumulated in the bottom of the baking dish, carefully pour it off during baking.

5. Baking Method:

* Bake meatballs on a rack placed in a baking dish. This allows the fat to drip through the rack. Alternatively, use a baking sheet lined with parchment paper or foil.

6. Sauteing First:

* Lightly saute the meatballs in a pan on the stovetop before baking. This helps to render some of the fat before they go into the oven.

7. Deglazing:

* After baking, deglaze the pan with a bit of broth or wine. This will help to remove any remaining fat and create a delicious sauce for your meatballs.

8. Don't Overcook:

* Overcooked meatballs can become dry and tough, resulting in more fat rendering out. Cook them just until they are cooked through, using a meat thermometer to check the internal temperature (160°F for ground beef).

By implementing these tips, you can enjoy flavorful, moist meatballs without the unwanted layer of "scum."