Lay piece of parchment paper on a baking sheet.

With an electric mixer and clean medium bowl, whip egg whites and cream of tarter until soft peaks.

Add sugar and whip eggs to stiff peaks.

Sprinkle parmesan cheese and gently fold into meringue, (avoid deflating the bubbles)

Use two spoons to scoop onto a parchment laid baking sheet. No need to form into any shape, the difference in shape (and size) makes it look like a cloud.

Bake at 300F until golden on the edges, about 25 minutes.

In a large bowl, mix all ingredients for meatballs with your hands or rubber spatula.

Wrap with plastic wrap and place into fridge for flavors to meld for at least 30 minutes up to 1 day.

Scoop 1/4 cup rounds of meat and roll onto baking sheet. Alternatively, I used an ice cream scoop and large tablespoon to round the meatballs.

On medium heat and a large non-stick frying pan, cook meatballs on one side until brown and place lid on frying pan to cook the meatballs for about 5 minutes. Roll onto another side to brown and continue to rotate. Takes about 10-15 minutes to brown and cook a batch of meatballs until internal temperature is 145F.

Cook another batch of meatballs until complete,

Warm pasta sauce and ladle into the middle of a plate or large bowl.

Lay 4-5 meatballs in the center of the dish.

Lay 3-4 parmesan meringues on top of the tomato/ pasta sauce.