Bucatini All’Amatriciana with Spicy Mozzarella Meatballs


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I am re-posting this recipe in honor of Emily’s (bff) birthday and because I wanted to update the images. Her birthday is this weekend so she got to choose what I made for dinner and this was her choice… The meatballs are stuffed with mozzarella cheese and the sauce is delicious. It is the perfect meal for a birthday celebration!

The recipe was inspired from Giada and I changed a few things to make it my own

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.


Bucatini All’Amatriciana with Spicy Mozzarella 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


  • Now to start making the meatballs: In a large bowl combine the onion, parsley, parmesan, bread crumbs, egg, ketchup, garlic, salt and pepper. Mix those ingredients together with a large spoon and then add the meat and continue to blend the ingredients. With your hand form meatballs that are approx the size of a golf ball. Once you have made all the meatballs place them on a baking sheet that you have lined with parchment paper. Then with your thumb, make a small indentation into each meatball and put a cube of the mozzarella cheese. Then continue to cover the mozzarella with the meatball and roll until round. These will cook in the over for 15 minutes on 400 degrees.
  • 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!

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  1. Maria

    Happy Birthday to your friend! What a great friend you are! The meal looks fabulous!

  2. Musings of the Mrs.

    I have a question for the chef…what can I do with my overflowing dill (I planted herbs and the dill is going nuts!).

    Please let me know if you have ideas. I don’t want my fresh herbs to be wasted.

  3. Jaime and Jen DISH

    Wowza, this dish looks AMAZING! I love how the noodles looks so perfectly cooked too.


    Nice to meet you!

    J&J DISH

  4. Gaby

    Hi Musings of the Mrs… I LOVE Dill… and you can use it for a ton of things…

    Roasted Potatoes
    Cucumber Salad
    Dill Butter…

    I just bought a ton this weekend at the farmers market so I will use it asap and post the recipes for you!!

  5. Jaime and Jen DISH

    Gaby, I love dill too, I am going to buy tons too to make a white dill sauce.


  6. The Food Hunter

    WOW! that looks great. I love the cheese oozing from the meatballs.