1 lb. ground meat
Standard ground beef can be used, though ground buffalo or turkey is also an option. If using beef, a lean meat percentage in the 70s—e.g., a lean to fat ratio of about 70/30—is best for helping the balls maintain their shape, as the high fat content keeps things together! (If the meat is too lean, it will crumble easily.)
Vegetarian options include soy and veggie-based products, though more egg or cheese may be needed to substitute for the missing fat content.
Feel free to also use veal, chicken, or even lamb.
One can also buy pork, chicken, etc sausages and break open the casings to extract the ground meat.
To help improve the meaning of these lyrics, visit "How to Make Any Meatballs in 5 Steps" by Food52 and leave a comment on the lyrics box