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How to Make Giadas Smoked Mozzarella Meatballs Food Network
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Sy1KtI9P0Fs
Giada prepares meatballs with a surprise in the center. • Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! • Subscribe to Food Network: https://foodtv.com/2WXIIWZ • Get the recipe: http://www.foodnetwork.com/recipes/gi... • Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs • RECIPE COURTESY OF GIADA DE LAURENTIIS • Level: Intermediate • Total: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Yield: 4 to 6 servings • Ingredients • All'Amatriciana Sauce: • 2 tablespoons olive oil • 6 ounces pancetta, diced • 1 yellow onion, finely chopped • 2 garlic cloves, minced • Pinch crushed red pepper flakes • 1 (14-ounce) can crushed tomatoes • 1/2 teaspoon kosher salt, plus more for seasoning • 1/2 teaspoon freshly ground black pepper, plus more for seasoning • 1/2 cup grated Pecorino Romano • Meatballs: • 1 small (6-ounce) onion, grated • 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup • 2/3 cup grated Parmesan cheese, plus 1/4 cup • 1/3 cup Italian-style bread crumbs • 1 large egg • 2 tablespoons ketchup • 3 garlic cloves, minced • 1/4 teaspoon crushed red pepper flakes • 1 teaspoon kosher salt, plus more for seasoning • 1/2 teaspoon freshly ground black pepper, plus more for seasoning • 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 • Directions • 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, 1/2 teaspoon salt, 1/2 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. • For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. • In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-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. • 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. • • Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/ful... • Visit Food Network online: http://www.foodnetwork.com • Like Food Network on Facebook: / foodnetwork • Follow Food Network on Twitter: / foodnetwork • Follow Food Network on Instagram: / foodnetwork
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