Moroccan-Style Turkey Meatballs
Why This Recipe Works
Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks. We start with 93 or 85 percent lean turkey; the 99 percent lean type didn’t have enough fat to create a palatable meatball. Next, we add an egg and fresh bread crumbs (instead of a panade, which made the meatballs too wet) to help bind the meat. We also add a small amount of unflavored gelatin, which mitigates graininess by trapping moisture and giving the meatballs a juicy mouthfeel. To boost meaty flavor, we add glutamate-rich ingredients such as Parmesan cheese, anchovies, tomato paste, or rehydrated dried shiitake mushrooms.