Ground beef is the most common choice for meatballs. It's flavorful, readily available, and easy to work with. Generally, a mix of about 15-20% fat is ideal for juicy, flavorful meatballs. Ground pork adds a rich, sweet flavor to meatballs and is often combined with other meats. It has a higher fat content, which can make the meatballs more tender. Ground turkey or chicken can be used as a lighter, option. Poultry is generally less flavorful than beef or pork, so you may need to add more spices or other flavorings. It's also important to avoid overcooking poultry meatballs, as they can become dry. Often, the best meatballs use a combination of meats. For example, many Italian recipes call for a mix of beef, pork, sometimes called a "meatball mix" in supermarkets. This combination gives the meatballs a balanced flavor and a tender texture.