It’s been a very long time since my parents were impressed with a meatball recipe, but they were huge fans of De Laurentiis’ version.
The meatballs were juicy, moist, and tender — the perfect texture — and packed with tons of flavor. Both cheeses worked really well as a stuffing, and everyone in the family had a different favorite. I’d love to make these again with smoked mozzarella, but you could try this with so many different cheeses.
I thought De Laurentiis’ bucatini noodles were well-made and had a lovely taste, but I wish the sauce had more oomph. I had thrown in two extra ounces of pancetta, which we realized made the sauce just a tad too salty. Next time, I’d also make the sauce thicker and add some red wine or cream to give it more flavor. Bucatini is the perfect vehicle to carry a thick red sauce, and I just wanted more from the All’Amatriciana.
But De Laurentiis’ meatballs truly blew my family away. I know we’re going to be making them over and over again.
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