I had some left over french baguette and some parmesan cheese in the fridge.
I made the bread crumbs from the baguette and followed the basic meatball recipte. It still has a 'healthy dollop' of ricotta, but I also added 1/3 cup of parmesan. I grated about half of it, but the other half was little chunks.
I broke one of the balls open so you could see a melty bit o' cheese. Okay, I didn't break it open as much as I took a bite out of it. The tomato sauce you see is also the Meatball Shop standard receipe. The sauce is a bit sweet because I used a lot of sweet onion.