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1
For the sauce: In a large, heavy skillet, heat the oil over medium heat.
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2
Add the pancetta and cook, stirring constantly, until golden brown, 5 to 7 minutes.
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3
Using a slotted spoon, remove the pancetta and set aside.
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4
Add the onion to the skillet and cook for 5 minutes.
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5
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
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6
Add the tomatoes, salt, black pepper, and the cooked pancetta.
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7
Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes.
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8
Stir in the Pecorino Romano cheese and season with salt and pepper, if needed.
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9
For the meatballs: Position an oven rack in the lower third of the oven and preheat the oven to 400F.
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10
Line a rimmed baking sheet with parchment paper.
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11
In a large bowl, combine the onion, 1/2 cup of the parsley, 2/3 cup of the Parmesan cheese, the bread crumbs, egg, ketchup, garlic, red pepper flakes, salt, and pepper.
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12
Add the beef and veal.
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13
Using your hands, combine the ingredients gently but thoroughly.
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14
Shape the meat mixture into 16 1 1/2-inch-diameter meatballs and place on the prepared baking sheet.
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15
Make a depression in the center of each meatball and place a cube of mozzarella inside.
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16
Re-form the meatball so that the mozzarella is completely covered with the meat mixture.
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17
Bake the meatballs for 15 minutes, or until cooked through.
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18
Meanwhile, bring a large pot of salted water to a boil over high heat.
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19
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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20
Drain the pasta and place in a large serving bowl.
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21
Add the sauce.
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22
Toss gently and season with salt and pepper, if needed.
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23
Sprinkle with the remaining 1/4 cup parsley and 1/4 cup Parmesan cheese.
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24
Put the meatballs in a separate bowl and serve alongside the pasta.
