I love when first thing in the morning I open my computer, go the news and there sits a fantastic recipe. Read the title, admire and droll over the stunning picture. Get side tracked by something and promise myself to get back to the page as soon as I can. And, of course, you cannot find the recipe again because the page updated. Doing a search is near impossible at this point. This is how this recipe came about. Reading the first two lines of it and then the abyss of the unknown..
Seeing that I am a bit familiar with meatballs, I had fun combining the first two ingredients that I read with my staple recipe. However, instead of frying the meatballs on the stove, I decided to baked them. The result was fantastic, less greasy and lot faster. Worth mentioning: they did not fall apart in the oven.
We are hooked and decided to enjoy them over a bed of Mezzi Rigatoni pasta. We also had them warm up with a salad for lunch and they were delicious.
TIP: Be careful with the salt when you are seasoning. Not all Parmiggiano cheese is the same and you do not want to over salt your meat.