I made some meatball the other night using extra lean turkey, I had some leftover so I froze them - raw. Tonight I made some soup out of them, I put them in chicken stock and simmered them and noticed this whitish substance oozing out! at first I thought maybe it was fat, but the meat was extra lean, do you think it was egg?? I put egg whites in as a binder - since I put them in frozen maybe the egg cooked faster and expanded? thoughts?