Bucatini all’Amatriciana with Smoked Mozzarella Meatballs

For the sauce:
Place a large skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain.

Add the onion to the pan with the bacon grease and cook for 3 to 4 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes and crushed red pepper flakes and season with salt and pepper. Bring the sauce to a simmer and cook for 15 minutes. Stir in the reserved bacon and keep the sauce warm over a low heat.

For the meatballs:
Meanwhile, preheat the oven to 400°F. Stir together the Parmesan cheese, parsley, breadcrumbs, eggs, onion, garlic, salt, black pepper, and red pepper flakes in a large bowl. Add the beef and veal and mix together with your hands until just combined. Shape the mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform each meatball so that the cheese is completely covered with the meat mixture. Place the meatballs on a large rimmed baking sheet and roast in the oven for about 15 minutes, until cooked through.

To serve:
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or according to your package instructions for al dente. Drain the pasta then add the pasta into the pan with the tomato sauce. Add the meatballs and gently toss to combine. Sprinkle more Parmesan cheese over the top and serve.

Adapted from Giada de Laurentiis.