I want to make a healthier version of spaghetti and meatballs tomorrow, so I'm thinking of doing turkey meatballs. I know that turkey's a very lean meat, so I'm worried about them drying out during the cooking process.
Does anyone have any advice as to how to keep them moist? Also, should I bake them, fry them, or cook them in the sauce? I'm leaning toward cooking them in the marinara, but I'm worried about the whole raw poultry cross contamination thing- or am I being silly?
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