Meatballs are an easy make-ahead meal because they hold up well in the refrigerator or freezer. But if you’re using high-fat ground beef there is room to make them healthier — subbing leaner ground turkey is a great way to get all the protein with less fat. However, with the absence of that fat, the meatballs have a greater chance of becoming dry, leaving them with an undesirable flavor and texture. There are a handful of ways to ensure this doesn’t happen: Don’t overmix the meat, add a little fat (but not too much), and incorporate more moisture through other ingredients.
Beyond just the meat, meatballs require ingredients that bind, which helps them hold their shape while they cook. Breadcrumbs and egg work together to keep the mixture intact, but the breadcrumbs also absorb some of the moisture as the meatballs cook. To ensure those meatballs stay moist, counteract the dryness by adding a little bit of creamy fat with the addition of cream cheese.
Tricks to keep turkey meatballs from being dry
Cream cheese is rich, creamy, and full of fat, and while you don’t want to add too much because it would take away from using leaner protein in the first place, a little goes a long way. All you need is about a spoonful for a pound of meat — just enough to make a difference without hugely impacting the meatballs’ texture or nutritional profile.
When it’s time to combine the ingredients, do so gently. You don’t want to overmix the meat because it can become tough, which only adds to the textural problem. Instead, fold the ingredients in until they’re well-distributed; you can do this with a spatula or with your hands.
You can also add ingredients to the meatball mixture that naturally release moisture as they cook. This is the case for most vegetables, so a few chopped veggies will not only add nutrition but also keep those meatballs from drying up. Mushrooms release a ton of moisture as well, and they have a subtle, earthy flavor that won’t be too noticeable if you add them in. Finally, don’t overcook the meatballs. Make sure the internal temperature reaches 165 degrees Fahrenheit, but take the meatballs out as soon as that threshold is hit.