Bucatini All’Amatriciana with Spicy Smoked Mozzarella Turkey Meatballs

I have been so behind in posting recipes.  Last year went by in a flash and I have so many to share, not to mention I have so many more to try.  I love a good pasta dish, especially one with smoked mozzarella.  This recipe is one I adapted from Giada (she is my go to girl when I'm looking for an awesome Italian dish). Indulge!

 

Adapted from Giada De Laurentiis, Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs

All’Amatriciana Sauce:

2 tbsp olive oil

6 oz pancetta, diced

1 small onion finely chopped

4 garlic cloves, minced

1 (14 oz) can crushed tomato

Pinch crushed red pepper flakes

½ tsp salt, plus more for seasoning

½ tsp black pepper, plus more for seasoning

½ cup grated pecorino romano

Meatballs:

1 small onion, grated

2/3 cup grated Parmesan cheese, plus ¼ cup

1/3 cup Italian-style bread crumbs

1 egg

2 tbsp ketchup

3 garlic cloves minced

Pinch crushed red pepper flakes

1 tsp salt, plus more for seasoning

½ tsp pepper, plus more for seasoning

16 oz ground turkey (Italian seasoned if you can find it)

2 oz smoked mozzarella cheese cut into 16 (1/2 in) cubes

1 lb bucatini pasta

For the sauce:  In a large heavy skillet, heat the oil over medium heat.  Add pancetta and cook, stirring constantly, until golden brown.  Using a slotted spoon, remove and reserve.

Add onion and cook 5 minutes.  Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.  Add tomatoes, ½ tsp salt, ½ tsp pepper  and the cooked pancetta.  Simmer over medium-low heat until the sauce thickens, about 15 minutes.

Stir in cheese and season with salt and pepper to taste.

For the meatballs:  Preheat oven to 400F and line a baking sheet with parchment paper.

In a large bowl, combine the onion, 2/3 cup of Parmesan cheese, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt and pepper.

Add turkey, using your hands, combine all ingredients gently but thoroughly. 

Shape the meat mixture into 16 meatballs and place on the prepared baking sheet.

Make a hole in the center of each meatball a 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.  Add pasta and cook until tender but still firm.  Drain and add meatballs and sauce.  Garnish with shaved Pecorino.