Smashed Meatball Sammy Recipe

Mix

In a large bowl combine ground beef and ground pork. Sprinkle in panko breadcrumbs, pour in milk, add the egg, grated Romano, minced garlic, chopped parsley, salt, and pepper. Gently mix with your hands or a spatula until just combined — avoid overmixing to keep meatballs tender.

Form

Portion the mixture into 16 equal pieces (about 1.5 oz each) and roll each into a tight, smooth ball with your palms. Place them on a tray or plate as you work.

Sear & Smash

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, place 4 meatballs spaced apart in the pan. Using a heavy spatula or a stiff metal scraper, firmly press each meatball down until flattened to about 1/3-inch thickness. Cook without moving for 2–3 minutes until the edges are well browned and crusty.

Finish cooking

Flip each smashed meatball and cook the second side for 1–2 minutes until browned and cooked through (internal temp 160°F / 71°C). Transfer cooked meatballs to a plate and repeat in batches with remaining meatballs, adding a little more oil if needed.

Prep rolls

Preheat oven to 375°F (190°C). Slice sandwich rolls lengthwise, leaving a hinge if desired. Brush cut sides lightly with melted butter (optional). Place rolls cut-side up on a baking sheet and toast in the oven for 3–5 minutes until slightly crisp but not browned.

Warm marinara & combine meatballs

While rolls toast, warm the marinara in a small saucepan over low heat. Return the cooked smashed meatballs to the skillet, pour in warmed marinara and spoon it over the meatballs; simmer 1–2 minutes so they soak a bit of sauce and reheat.

Build sandwiches

Place 3–4 smashed meatballs (depending on roll size) onto each toasted roll. Spoon extra marinara from the pan over the meatballs. Top each with a generous handful of shredded or sliced fresh mozzarella.

Melt cheese

Place the assembled sandwiches (open-faced) back into the oven and broil or bake on the top rack for 1–2 minutes until the mozzarella just melts and bubbles—watch closely to avoid burning.

Finish & serve

Remove sandwiches from oven. Crumble 1 ounce of goat cheese over each sandwich and scatter a small handful of fresh arugula on top. Sprinkle with grated Romano and a pinch of red pepper flakes to taste. Close the roll if desired, slice in half, and serve immediately.