I'm planning to make Ina Garten's Real Meatballs & Spaghetti, and usually when I make the meatballs I use 50/50% ground beef and ground pork.
I want to lighten them up a bit by substituting ground turkey....I'm thinking 50% turkey, 50% ground pork. What does everyone think? Will I need to make other adjustments, like maybe adding some olive oil to moisten them?
I appreciate any ideas!