I like to make Italian Meatballs, but hate the grease mess when cooking on stove top. How would I cook them in an electric oven?

Roast them on a lightly greased pan, at 450 degrees. This is the methodology used by the Meatball Shop here in NYC. Place the meatballs right next to each other, make a grid, say 4 rows of 5 balls, they should be touching. Roast for about 20 minutes, to an internal temperature of 165 degrees. No need to flip or rotate. Works like a charm.

Thank you all! These are great suggestions!

Do both. First put them in a pan and roll them about to brown.
Then put them on a wire rack and finish up in the oven.
Add some foil in the pan for easier clean up.

You can also drop them directly into a simmering sauce without browning first. Browning does add a bit more flavor, but it's not crucial in most cases.

You might also try cooking on the stove in a Dutch oven with high sides to avoid messy splatters.

You can also bake them in miniature muffin tins - helps keep the size uniform. 400F for 15 minutes if you'll be adding them to a sauce after that where they'll simmer/cook a little longer. 20 minutes if you won't be adding them to a sauce. You can run them under the broiler at the end to brown them even more.

I've been known to broil them, setting them on a cake rack so the fat dribbles down. You only need to turn them once.

I like doing them on the stovetop because after browning, I remove them, drain the excess fat (or not) and add the sauce to the original pan to take advantage of the brown bits. It does make a heck of a mess, so I use a splatterscreen. They are cheap and work great.

Baking or broiling works well too. I use my slotted baking pan that came with my oven to allow the fat to drain and the heat to ccirculate.

I hear ya - destroyed my stove with lamb meatballs last night. What we should both do next time - heat the oven to 400. Place the meatballs on a lightly oiled baking sheet and bake them, turning a couple of times, until they are browned. Then put on paper towels to remove excess fat, then into the sauce for a simmer.

There is a great recipe by The Neeley's on The Food network website for meatballs in the oven; I have made it several times; and still get requests for the recipe.