All'amatriciana with Spicy Smoked Mozzarella Meatballs

A bowl full of spicy pancetta pasta is hard to resist. Gorgeous fresh tomatoes make this all the more inviting and who can say no to some parmesan cheese grated on top? These are just some of the reasons why I adore Italian food. I can't say this is one that my Mom or my Grandmother made, but now that I think of it, they really should have. This would make anyone's childhood happy. You might want to leave out some of the red pepper flakes for the little ones, although my daughter happily ate it without complaint. She was in it for the pancetta, I just know it.

These moist and delicious meatballs are truly the star here. Made with ground beef and veal, herbs, garlic and some red pepper flakes to name a few ingredients, are also kicked up with a chunk of smoked mozzarella that oozes perfectly when baked. They are super rich, so you definitely do not want to over indulge, but it would definitely be easy to do.

This meal is notches up from your usual spaghetti and meatball dinner and sure to please even those who like to stick to the traditional Italian meals. Perfect for a small dinner party with close friends.

All'amatriciana with spicy smoked mozzarella meatballs

2 tablespoons olive oil

6 ounces pancetta, diced

1 yellow onion, finely chopped

2 garlic cloves, minced

Pinch crushed red pepper flakes

1 (14-ounce) can crushed tomatoes

1/2 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1/2 cup grated Pecorino Romano

Meatballs:

1 small (6-ounce) onion, grated

1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup

2/3 cup grated Parmesan cheese, plus 1/4 cup

1/3 cup Italian-style bread crumbs

1 large egg

2 tablespoons ketchup

3 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

8 ounces ground beef

8 ounces ground veal

2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes

1 pound bucatini or other long pasta

Directions

For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.