Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs
This recipe crafts a hearty Bucatini All'Amatriciana, enriched with spicy smoked mozzarella-stuffed meatballs. It features crispy pancetta and a rich tomato sauce, simmered to perfection. The tender, cheese-filled meatballs are baked separately, then tossed with al dente bucatini and the savory sauce. A complete and satisfying Italian meal for any occasion.
Equipment
- 1 Large Heavy Skillet For cooking the sauce
- 1 Slotted Spoon For removing pancetta
- 1 Large Mixing Bowl For preparing meatball mixture
- 1 Baking Sheet For baking meatballs
- 1 Large Pot For cooking pasta
Ingredients
Main
- 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
- 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
Instructions
- 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.
Notes
1. Render the pancetta slowly and thoroughly until crisp. This essential step releases maximum flavor and fat, forming the foundational richness for your Amatriciana sauce. Don't discard this rendered fat; it's key to the sauce's depth.
2. When combining the meatball mixture, use a light hand. Overworking the ground meats will result in tough, dense meatballs. Gently mix until just combined.
3. Ensure the smoked mozzarella cubes are fully encased within the meatballs. This prevents the cheese from melting out during baking, keeping the meatballs moist and the cheesy surprise intact.
4. Cook the bucatini to a true al dente. Given the hearty sauce and meatballs, a firm pasta provides essential textural contrast and prevents a mushy final dish.
2. When combining the meatball mixture, use a light hand. Overworking the ground meats will result in tough, dense meatballs. Gently mix until just combined.
3. Ensure the smoked mozzarella cubes are fully encased within the meatballs. This prevents the cheese from melting out during baking, keeping the meatballs moist and the cheesy surprise intact.
4. Cook the bucatini to a true al dente. Given the hearty sauce and meatballs, a firm pasta provides essential textural contrast and prevents a mushy final dish.