Meatballs are pretty much an "everybody" food.

They can be made with almost any type of ground protein — including poultry, beef, pork and lamb — and sometimes there's no meat at all. Instead, they're rolled together with legumes, beans, grains, mushrooms and/or a whole host of vegetables.

They're just as versatile when it comes to serving. Often plopped on top of pasta, meatballs can be tucked into a hoagie roll or sandwiched between two pieces of sturdy bread, piled high on mashed potatoes or a hearty grain like polenta, or stirred into soup to help flavor the broth and add some heft to every spoonful.

In this gluten-free recipe from Israeli British chef and cookbook author Yotam Ottolenghi, the tender meatballs are made with ground turkey, fresh mint and a prolific summer veggie we c

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