 Summary
Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs...the mob never had it so good! Well at least that's what ''my mob'' has to say about this dinner.
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 Large Cookie Sheet View
 6 Quart Stock Pot with Cover flat bottom View
Prep Time
20 Minutes
Servings
4 - 6
Ingredients: All'Amatriciana Sauce: 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 ½ teaspoon kosher salt, plus more for seasoning ½ teaspoon freshly ground black pepper, plus more for seasoning ½ cup grated Pecorino Romano
Meatballs: 1 small (6-ounce) onion, grated ½ cup chopped fresh flat-leaf parsley, plus ¼ cup ⅔ cup grated Romano cheese, plus ¼ cup ⅓ cup Italian-style bread crumbs 1 large egg 2 tablespoons ketchup 3 garlic cloves, minced ¼ teaspoon crushed red pepper flakes 1 teaspoon kosher salt, plus more for seasoning ½ 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 (½-inch) cubes 1 pound bucatini or other long pasta
Directions: For the sauce: In the 12'' Large 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, ½ teaspoon salt, ½ 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 ⅓ of the oven. Preheat the oven to 400 degrees F. In a large bowl: Combine the onion, ½ cup parsley, ⅔ cup Romano cheese, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 ½-inch-diameter) meatballs and place on the Large Cookie Sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Re-form the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
Bring the 6 Quart Stock Pot of oiled 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, rinse 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 Romano cheese. |
