Smashed Meatball Recipe

Make the meatball mixture

In a large bowl combine breadcrumbs and milk, stir and let sit 2–3 minutes until milk is absorbed. Add ground beef, ground pork, egg, Parmesan, minced garlic, chopped parsley, salt, and pepper. Using your hands or a fork, mix gently until just combined — avoid overmixing to keep meatballs tender.

Portion and rest

Divide the mixture into 12 equal portions (about 2 ounces / 55 g each). Roll each portion lightly into a loose ball—do not compact tightly. Place on a tray and refrigerate uncovered for 20–30 minutes; this firms them and helps hold shape when searing.

Sear (for smashed finish)

Heat a large heavy skillet (cast-iron recommended) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Place 4–6 meatballs in the pan without crowding. Using a sturdy spatula or the bottom of a small flat pan, press each ball down firmly until it’s flattened to about 3/4-inch thick. Hold pressure for 10–15 seconds to achieve a good crust. Cook undisturbed 2–3 minutes until deeply browned on the bottom.

Flip and finish

Flip each smashed meatball and cook 1–2 minutes on the second side — they should be cooked through but still juicy. Remove to a plate and repeat with remaining meatballs, adding more oil if needed. Keep warm while you make the sauce.

Build the sauce

Wipe out the skillet if it looks too charred, leaving any fond. Add 1 tablespoon olive oil over medium heat. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Stir in the tomato paste and cook 30–45 seconds to remove raw flavor.

Add tomatoes and season

Pour in the crushed tomatoes and 1/4 cup water or broth. Add dried oregano, red pepper flakes, and sugar if using. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Taste and adjust salt and pepper.

Return meatballs to sauce

Nestle the smashed meatballs back into the sauce, spooning sauce over them. Simmer gently 3–4 minutes so the meatballs finish cooking and absorb sauce flavors. Stir in torn basil leaves just before removing from heat.

Finish and serve

Sprinkle grated Parmesan over the meatballs and sauce. Serve directly from the skillet or transfer to a serving dish. For sandwiches, lightly butter and toast rolls, place 2–3 smashed meatballs per roll, spoon extra sauce over, and top with arugula or pickled peppers if desired.

If serving as meatball sandwiches, split rolls and butter cut sides. Toast in a skillet or oven until golden. Place meatballs and sauce on bottoms of rolls, top with extra cheese and greens, and close sandwiches. Serve immediately.