The best part about these meatballs is that they are so versatile. You can make mini versions of them for passed hors d'oeuvres, add them to pasta or even a sandwich. They can also be frozen and reheated. Click through for Giada De Laurentiis' recipe
"Tortos de maíz con picadillo y huevo". Typical asturian cuisine, it's made of maize-flour tortilla, often fried until it puffs up; then added chopped fried "chorizo" (cured pork seasoned) and fried egg on top.