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September 28, 2011

Fettucini All'amatriciana with Mozzarella Meatballs

I saw this recipe on an episode of Giada, and decided to make it for dinner since we kind of had all the ingredients. Well almost, I made some changes.

Here's the recipe adapted from Giada.

Prep Time: 20 min | Cooking Time: 1 hour | Difficulty: Easy | Serves: 3

Tbsp Olive Oil
ounces Bacon, diced
Yellow Onionfinely chopped
Garlic Clovesminced
Pinch Crushed Red Pepper Flakes
1 (14-ounce) Can Crushed Tomatoes (I used fresh tomatoes, because we had them)
½ tsp Kosher Saltplus more for seasoning
½ tsp Freshly Ground Black Pepperplus more for seasoning
½ cup Grated Pecorino Romano
1 small Oniongrated
¼ cup Chopped Fresh Flat-Leaf Parsley
 cup Grated Parmesan Cheeseplus ¼ cup
 cup Italian-Style Bread Crumbs
1 large Egg
2 Tbsp Ketchup
3 Garlic Clovesminced
¼ tsp Crushed Red Pepper Flakes
1 tsp Kosher Saltplus more for seasoning
½ tsp Freshly Ground Black Pepperplus more for seasoning
16 ounces Ground Beef
2 ounces Fresh Mozzarella Cheesecut into 16 (½-inch) cubes
1/2 pound Bucatini Or Other Long Pasta (I used fettucine)

1. 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, ½ teaspoon salt, ½ 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.

2. For the meatballs: Position an oven rack in the lower ⅓ of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, combine the onion, ½ cup parsley, ⅔ cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 ½-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.

4. 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.

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