Don't be hard on me - I don't cook a lot, but have been lately trying to reduce fat and cholesterol. Anyhow, dumb question here... I make turkey meatballs (97% fat free) and in addition to the normal stuff/spices/egg beaters I add one whole finely chopped red pepper per pound of ground turkey. This and paprika I found makes them less grey and both visually and taste-wise more appealing. Anyhow, by the time they come out of the oven (and I do flip them midway) they always look like mini sliders instead of meatballs - probably because of the higher moisture. Any suggestions? I have tried increasing the panko which did help. Thanks, Will
Turkey lacks the collagen that structures meatballs made with red meat. When you make poultry meatballs, adding a teaspoon of gelatin dissolved in three tablespoons of chicken stock to every two pounds of meat will substitute for that collagen and solve for your collapsing problem.
Red pepper puts off moisture when it cooks, same with onion or anything else you're adding. You can try pre-cooking it to get some of the moisture out to see if that helps.
I personally like to use shredded zucchini that I've squeezed the life out of with a paper towel, or shredded carrot to add moisture. Cooked mushrooms might be good too.
These are two recipes I've used that have turned out well, you can tweak for flavors etc, but the ratios used here are good:
I used these ingredients:
1/2 pound ground turkey
1/8 cup golden raisins, chopped
1/8 teaspoon ground cinnamon
kosher salt and pepper
1/4 cup bread crumbs
1 large egg white
3 scallions (white and light green parts), sliced
And this recipe:
And I never have a problem with the shape. No need to the pita, serve however you like. I make labneh from the yogurt.
Also you could drop them into a deep pot of simmering broth and poach before you roast them. They should harden up enough to hold their shape.