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1
For the sauce: Place a large skillet over medium-high heat.
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2
Add the bacon and cook for about 6 minutes, until golden and crispy.
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3
Using a slotted spoon, transfer the bacon to paper towels to drain.
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4
Add the onion to the pan with the bacon grease and cook for 3 to 4 minutes, until softened.
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5
Add the garlic and cook for about 30 seconds, until fragrant.
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6
Add the tomatoes and crushed red pepper flakes and season with salt and pepper.
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7
Bring the sauce to a simmer and cook for 15 minutes.
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8
Stir in the reserved bacon and keep the sauce warm over a low heat.
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9
For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Stir together the Parmesan cheese, parsley, breadcrumbs, eggs, onion, garlic, salt, black pepper, and red pepper flakes in a large bowl.
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10
Add the beef and veal and mix together with your hands until just combined.
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11
Shape the mixture into 16 meatballs.
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12
Make a hole in the center of each meatball and place a cube of mozzarella inside.
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13
Reform each meatball so that the cheese is completely covered with the meat mixture.
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14
Place the meatballs on a large rimmed baking sheet and roast in the oven for about 15 minutes, until cooked through.
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15
To serve: Meanwhile, bring a large pot of salted water to a boil.
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16
Add the pasta and cook for 8 to 10 minutes, or according to your package instructions for al dente.
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17
Drain the pasta then add the pasta into the pan with the tomato sauce.
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18
Add the meatballs and gently toss to combine.
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19
Sprinkle more Parmesan cheese over the top and serve.
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20
Adapted from Giada de Laurentiis.
