Any time you use ground turkey or lean beef in a healthy recipe, because of the lower fat content, the end result will be lacking in moisture. For meatballs, this can be easily counteracted through the addition of oats.
As Laura Fuentes explains, oats are naturally predisposed to absorbing liquid. In the same way that breakfast oatmeal expands and absorbs the hot water you pour over it, the oats you add to meatballs will absorb any liquid ingredients — milk, Worcestershire sauce, even eggs — while also retaining whatever seasoning you decide to add. And because oats naturally absorb moisture, they also make for softer meatballs.
Of course, that also means, according to Good Housekeeping, that meatballs with a crusty exterior are out of the question when using oats. Breadcrumbs crisp up well; however, oats do not. But if juicier, low-cal meatballs sound delicious to you, oats are definitely the ideal ingredient substitution.
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