Pasta all'Amatriciana With Spicy Mozzarella Meatballs
Pasta all'Amatriciana with Spicy Stuffed Mozzarella Meatballs. Very much worth the prep time.
Servings: 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
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 cup grated Parmesan cheese
Meatballs
- 1 small 6-ounce onion, grated
- 1/2 cup chopped fresh flat-leaf parsley plus 1/4 cup (set aside for finishing)
- 2/3 cup grated Parmesan cheese plus 1/4 cup (set aside for finishing)
- 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 turkey
- 2 ounces smoked mozzarella cheese cut into 16 (1/2-inch) cubes
- 1 pound linguine
Instructions
For Sauce
- In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown. This should take about 5 minutes.
- Using a slotted spoon, remove the pancetta and reserve.
- Add the onion to the sauce pan and cook for 5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the can of tomatoes, salt, 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 third of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt, pepper. Add the beef and turkey. Combine all ingredients gently but thoroughly.
- Shape the meat mixture into 16 meatballs. They should be about 1-1/2 inch in diameter each.
- Make a hole in the center of each meatball and place a cube of mozzarella inside. Reshape the meatball so that the mozzarella is completely covered with the meat mixture.
- Bake the meatballs for 15 minutes until cooked through.
- While the meatballs bake, 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. This should take about 8 -10 minutes.
- Drain the pasta and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Liberally garnish with parsley and parmesan.
Notes
Adapted from Giada's recipe.Â