Comments: How often do you make meatballs? Put it another way, can you justify purchasing a special pan just to make meatballs?
We think you can, and here's why:
The Meatball Baker from Chicago Metallic features a roasting pan with a 3-channel rack to hold meatballs in place while baking. Perhaps it is the depth of the roasting pan or simply magic, but there was no spattering of fat in the oven, and most of the fat from the meatballs drained into the bottom of the pan.
Depending on the size of your meatballs, you can fit six or seven per row – so 18 to 21 meatballs per batch. The size will also determine how long they need to cook, which may involve a little guesswork. We stuck the needle of OXO's Digital Leave-In Meat Thermometer in the center of the largest meatball, and let it tell us when the meatballs were done – and all were done to perfection. It took a little over 15 minutes for the meatballs to cook through, but it was 15 minutes without the relatively frequent turning and babysitting required of meatballs in the frying pan.
After years of frying meatballs, we were prepared for less flavor and less browning, but were delighted on both counts. They were delicious, as beautiful as it is possible for meatballs to be, and were not overdone (as can so easily happen in the frying pan.) The roasting pan and meatball rack are both nonstick, for easy clean-up. Both can be cleaned in the dishwasher, and neither wants to be touched with a metal utensil.
Of course, you can also use the set for shish-kebabs or appetizers, such as stuffed mushrooms. And you can use the good-sized roasting pan without the rack for other roasting needs – so it needn't be just for meatballs.