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/2WXIIWZGet the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/bucatini-allamatriciana-with-spicy-smoked-mozzarella-meatballs-recipeBucatini All'Amatriciana with Spicy Smoked Mozzarella MeatballsRECIPE COURTESY OF GIADA DE LAURENTIISLevel: IntermediateTotal: 1 hr 15 minPrep: 20 minCook: 55 minYield: 4 to 6 servingsIngredientsAll'Amatriciana Sauce:2 tablespoons olive oil6 ounces pancetta, diced1 yellow onion, finely chopped2 garlic cloves, mincedPinch crushed red pepper flakes1 (14-ounce) can crushed tomatoes1/2 teaspoon kosher salt, plus more for seasoning1/2 teaspoon freshly ground black pepper, plus more for seasoning1/2 cup grated Pecorino RomanoMeatballs:1 small (6-ounce) onion, grated1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup2/3 cup grated Parmesan cheese, plus 1/4 cup1/3 cup Italian-style bread crumbs1 large egg2 tablespoons ketchup3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 teaspoon kosher salt, plus more for seasoning1/2 teaspoon freshly ground black pepper, plus more for seasoning8 ounces ground beef8 ounces ground veal2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes1 pound bucatini or other long pastaDirections 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/full-episodes?soc=youtubeVisit Food Network online: http://www.foodnetwork.comLike Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Twitter: https://twitter.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/