How much fat is lost when cooking ground beef?

I realized that I have an intolerance to the rendered fat that’s dispelled when cooking ground beef; since I can’t use cooking oils etc., I’ll typically grill the meatballs in the oven, wrapped in foil, for about 24 minutes @200 degrees Celsius. The beef is usually about 80/20. This leaves a small pool of juice/fat afterwards, and sometimes I’ll wipe down the meat as well. Since I *do* seem to require more fat to feel better, I was just wondering if I’d be losing a lot of the fat content by not consuming the rendered fat?

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