Moroccan-Style Turkey Meatballs
By Andrew Janjigian
Appears in Cook's Illustrated September/October 2016
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 an...