Buccatini all Amatriciana with Mozzerella Stuffed Meatballs
Elisa King
Amazing! Worth the time!
ingredients
- Amatriciana Sauce:
- 2 tbsp EVOO
- 6 oz pancetta bacon
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- pinch of red pepper flakes
- 14 oz, crushed tomatoes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 glass dry white wine
- 1/2 cup Pecorino cheese
- Meatballs:
- 1 onion, finely grated
- 1/2 cup fresh parsley
- 2/3 cup Parmesan cheese
- 1/2 cup bread crumbs
- 1 egg
- 2 Tbsp ketchup
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 1 tsp salt & pepper
- 16 oz of ground turkey
- fresh or smoked mozzarella, cut in small cubes
- 1 lb. angel hair pasta
directions
- 1
Sauce:
- 2
Heat oil over medium heat, add pancetta bacon. Stir, 5-7 minutes. Remove from heat.
- 3
Add onion, stir 5 minutes. Stir in garlic & red pepper flakes.
- 4
Add tomatoes, salt, pepper, and return pancetta to pan.
- 5
Simmer, uncovered, until sauce thickens. Add white wine, simmer 15 minutes.
- 6
Stir in cheese, salt & pepper, and serve!
- 7
Meatballs:
- 8
Combine all ingredients through ground turkey in a medium bowl, mixing well.
- 9
Make small balls, stuffing with cube of mozzarella. Place on greased baking sheet.
- 10
Bake, 400 degrees for 15 minutes.
- 11
Boil Angel Hair pasta.
- 12
Serve pasta with a scoop of Amatriciana sauce and meatballs!
Source: Giada the Italian Chef!
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