I have a bunch of ground chicken in my freezer, but the problem is when I make chicken balls (instead of meatballs using beef) it gets dried out. Same with using ground chicken for burgers or in stuffed cabbage. Is there anything I can do to prevent it? I understand the fact that it's got less fat means it won't be as moist, but there's got to be something I can do with it that's flavorful. Thanks in advance.