Best Smashed Meatball Sandwiches Recipes

SMASHED MEATBALL BURGERS

Steps:

• In a large bowl, mix together the egg, breadcrumbs, milk and Parmesan and set aside.
• Heat the oil in a skillet over medium-high heat and add the onion and a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes. Add the garlic and fennel seeds and cook for another minute. Set aside to cool.
• Add the ground beef and ground pork to a medium bowl, spreading it out, and sprinkle the surface evenly with 1 teaspoon salt, a few turns of black pepper, a good pinch of crushed red pepper, the oregano and the parsley. Add the cooled onion mixture to the meat mixture. Mix with your hands quickly until just combined (don't overmix). Divide into 6 parts and shape into balls. Sprinkle with salt and pepper.
• Heat a large cast-iron skillet or a griddle over medium heat and add a thin layer of oil. Cook the meatballs on one side until a brown crust is formed, 1 to 2 minutes, then flip and cook for 2 minutes; then smash with a big metal spatula. Top each with a slice of cheese and cook until the cheese is melted and the internal temperature is 160 degrees F, about 5 more minutes.
• Toast the rolls or focaccia either in a skillet or the oven, then spread each side with marinara sauce. Top each with a patty and 2 big leaves of basil. Enjoy!

PULL-APART MEATBALL SANDWICHES

Steps:

• Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs.
• Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes.
• Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes.
• Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning.
• Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve.

MEATBALL PARM SANDWICHES

Steps:

• Make the meatballs: Preheat the broiler. In a large mixing bowl, whisk together the eggs, pecorino, parsley, garlic and some salt and pepper until it is all incorporated. Add the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn meatloaf-y. You want it loose and supple.
• Using your hands again, make 6 loose patties to match the size of your bread. Heat some oil in a large heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side. Transfer to a baking sheet.
• For the sandwich build: Toast the split buns under the broiler, about 3 minutes. Spoon 3 tablespoons of sauce on top of each patty and top with a few slices of mozzarella. Place the patties under the broiler until melted and golden, 3 to 5 minutes. Place the patties on the buns and top with giardiniera and roasted red peppers. Cut in half and serve with the remaining marinara sauce on the side.