A couple of meat ball variations from Marie Haviv:
Galit's mum, Marie, serves these meat balls with Couscous for the Saturday lunch. The Haviv's are Tunisian so expect a good hearty meal. I've also seen, but not tried, a similar recipe which has an extra egg in the meat balls, but doesn't coat them in egg and flour.
1/2 kg chicken or turkey minced
2 onions chopped finely (or grated) & dried with a paper towel
3 cloves garlic, minced
3 - 4 thin slices of white bread, soaked & squeezed
Parsley, small bunch, leaves only, chopped & dried with a paper towel
Salt and black pepper
Dip balls in flour
Egg & water beaten
Dip floured meat balls in egg
3-4 heaped teaspoons tomato paste
2 cups water
Salt & Pepper
[Optional] 2 cloves garlic, minced and sautéed
Add to pot
Add fried meat balls to the sauce
Simmer (Marie simmers until the sauce is quite dry, but you might want a wetter sauce)
Serve with couscous, rice, pasta, etc
Marie sometimes make a variation called a "Bullet". It is the same as her basic recipe, but has vegetables on each side of the meat ball, like a sandwich. I confess I'll less keen about this option.
Uncooked slices of vege (eg potatoes, aubergine, capsicum)
Put uncooked slices of vege (eg potatoes, aubergine, capsicum) on each side of an uncooked meat ball like a sandwich
Dunk the enhanced meat ball in egg then breadcrumbs
Then fry as normal.