What Andy said. I once decided to cook some soup with male a soup with Kielbasa i it. I put it in the slow cooker overnight, with the other ingredients, expecting the meat to be tender, and juicy, and all of the flavors wll belned. I served it up the next day and was completely surprised that the sausage was as dry as cardboard, and had no flavor, though it was completely submerged in simmering liquid.
After 165 degrees F. turkey meat will dry out, and stay dry, no matter what temp. you raise it to above 165. The same is trued of any lean meat, or poultry. If you have a fatty cut, with connecting tissue, or gristle, the meat itself will begin to dry out above 164, but at about 190, the fats and collagen will melt and saturate the meat ,making it more tender, and giving it back some juiciness though that texture comes from molten fat and dissolved collagen rather that water.
This type of cooking works for brisket, pork shoulders, ribs, oxtail, hocks, pork belly, etc.
Hope that answers your question.. And yes, you can overcook and dry out a meatball. But usually do to the ground up fat and connecting tissue, they are more forgiving.
Seeeeeeeya; Chief Longwind of the North