Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 0.3 cup bread crumbs italian-style
• 1 pound bucatini pasta 
• 14 ounce canned tomatoes crushed canned
• 1 large eggs 
• 0.5 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 3  garlic cloves minced
• 8 ounces ground beef 
• 8 ounces ground veal 
• 2 tablespoons catsup 
• 0.5 teaspoon kosher salt plus more for seasoning
• 1 teaspoon kosher salt plus more for seasoning
• 2 ounces mozzarella cheese smoked cut into 16 (1/2-inch) cubes
• 2 tablespoons olive oil 
• 6 ounce onion grated
• 6 ounces pancetta diced
• 0.7 cup parmesan cheese grated
• 0.5 cup pecorino cheese grated
• 0.3 teaspoon pepper flakes red crushed
• 1 pinch pepper flakes red crushed
• 1  onion yellow finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• pot
• slotted spoon

Directions

1. Watch how to make this recipe.
2. For the sauce: In a large heavy skillet, heat the oil over medium heat.
3. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve.
4. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
5. 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.
6. 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.
7. 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.
8. 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.
9. Bake the meatballs for 15 minutes until cooked through.
10. Bring a large pot of salted water to a boil over high heat.
11. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
12. Drain and place in a large serving bowl.
13. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste.
14. Sprinkle with the remaining parsley and Parmesan.