I love recipes that you can adapt for yourself. Originally, I used beef mince. Then I saw a blended beef/pork mince on sale and tried that. I've wondered about mincing my own meat and perhaps also including some bacon or ham in the blend.

The herb / spice levels are another area for personalisation. Also, I seem to remember a recipe from years ago (possibly Delia Smith) that put little cubes of cheese in the middle of the balls before cooking.

I often make a large number and then freeze the uneaten meatballs with their sauce. This gives a very quick option for a rushed dinner.

Choosing gluten free bread for the breadcrumbs can help this to be gluten free, however you may need to check all of your ingredients.