Tips for making turkey meatballs moist, italian style
I'm doing Italian style and will simmer them in some marinara sauce I've got going on the stove now. I can't use eggs as binder either because of someone with allergy. I have Ener-G egg substitute, lethicin (I don't know that this acts as binder, though), ground flax, yogurt. Shall I soak bread in mild? Shall I use grated apple (I heard this was goo for turkey burgers), or minced bell pepper and onion saute a little or not? Need to do this soon.