Bucatini All’Amatriciana with Spicy Mozzarella Meatballs

• 2 tbsp olive oil
• 6 oz pancetta – diced
• 1 onion – diced
• 4 garlic cloves – minced
• 1 can crushed tomatoes
• 1 tsp salt
• 1 tsp pepper
• 1/2 Romano cheese

For the sauce in a large skillet add the olive oil and heat over medium high. Add the pancetta and cook for 6 minutes. Remove the pancetta from the oil and let sit while you continue cooking. Add the onion and cook for 5 minutes and then add the garlic, tomatoes, salt, pepper and the cooked pancetta. Simmer, uncovered, over low heat until the sauce thickens, which should take about 15-20 minutes. Stir in the cheese at the end.

Meatballs:

• 1 onion – grated
• 1/2 cup chopped parsley
• 2/3 cups parmesan
• 1/3 cup bread crumbs
• 1 large egg
• 2 tbsp ketchup
• 3 cloves of garlic – minced
• 1 tsp salt
• 1 tsp pepper
• 1 pound ground turkey
• 2 oz fresh mozzarella
• 1 pound of Bucatini

While the meatballs are cooking, bring a large pot of water to boil and cook your pasta. Once the meatballs are done baking in the oven, remove them and add them to the drained pasta and add the sauce on top. Garnish with extra chopped parsley and parmesan cheese.
Look at the cheese just oozing out of the meatballs… so yummy!
HAPPY BIRTHDAY EM!!!! xxoo