Bucatini Allamatriciana with Spicy Smoked Mozzarella Meatballs

• 2 tablespoons olive oil
• 6 ounces pancetta, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 1/2 cup grated Pecorino Romano cheese
• 1 small onion, grated
• 3/4 cup chopped fresh flat-leaf parsley leaves
• 2/3 cup plus 1/4 cup freshly grated Parmesan cheese
• 1/3 cup Italian-style seasoned dried bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 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

1. For the sauce: In a large, heavy skillet, heat the oil over medium heat.
2. Add the pancetta and cook, stirring constantly, until golden brown, 5 to 7 minutes.
3. Using a slotted spoon, remove the pancetta and set aside.
4. Add the onion to the skillet and cook for 5 minutes.
5. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
6. Add the tomatoes, salt, black pepper, and the cooked pancetta.
7. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes.
8. Stir in the Pecorino Romano cheese and season with salt and pepper, if needed.
9. For the meatballs: Position an oven rack in the lower third of the oven and preheat the oven to 400F.
10. Line a rimmed baking sheet with parchment paper.
11. In a large bowl, combine the onion, 1/2 cup of the parsley, 2/3 cup of the Parmesan cheese, the bread crumbs, egg, ketchup, garlic, red pepper flakes, salt, and pepper.
12. Add the beef and veal.
13. Using your hands, combine the ingredients gently but thoroughly.
14. Shape the meat mixture into 16 1 1/2-inch-diameter meatballs and place on the prepared baking sheet.
15. Make a depression in the center of each meatball and place a cube of mozzarella inside.
16. Re-form the meatball so that the mozzarella is completely covered with the meat mixture.
17. Bake the meatballs for 15 minutes, or until cooked through.
18. Meanwhile, bring a large pot of salted water to a boil over high heat.
19. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
20. Drain the pasta and place in a large serving bowl.
21. Add the sauce.
22. Toss gently and season with salt and pepper, if needed.
23. Sprinkle with the remaining 1/4 cup parsley and 1/4 cup Parmesan cheese.
24. Put the meatballs in a separate bowl and serve alongside the pasta.

olive oil, pancetta, yellow onion, garlic, red pepper, tomatoes, salt, freshly ground black pepper, romano cheese, onion, parsley, freshly grated parmesan cheese, italianstyle, egg, ketchup, garlic, red pepper, salt, freshly ground black pepper, ground beef, ground veal, mozzarella cheese, bucatini

Taken from www.epicurious.com/recipes/food/views/bucatini-all-amatriciana-with-spicy-smoked-mozzarella-meatballs-386855 (may not work)