Smashed Meatball & Muffuletta Olive Salad Sliders
/Smashed Meatball Muffuletta Olive Salad Sliders are what happen when Italian comfort meets bold New Orleans jazziness. Crispy‑edged meatballs, melty cheese, and a briny hit of muffuletta salad come together in the most irresistible little sliders. They’re messy in the best way, packed with flavor, and exactly the kind of fun, crowd‑pleasing bite you want for your game day party.
INGREDIENTS
Olive Oil: Adds richness and helps get the crispy exterior we want for the smashed meatballs.
Slider Buns: Soft and squishy, the perfect little canvas for all the creamy, briny, meaty goodness.
Leftover Meatballs (Grandma B’s): Cozy, familiar, and already full of flavor — they bring all the nostalgia in a fun new format. Grandma B’s Meatballs.
Cream Cheese: Makes the sliders irresistibly lush, adding a tangy, velvety layer beneath the meat.
Provolone Cheese: Melts into a gooey, mild blanket that melds the meatballs together.
Muffuletta Salad: Bright, briny, and olive‑oil rich — the punchy, New Orleans–style topper that wakes up every bite. I used Divina’s and it’s fantastic!
STEP ONE: SMASH AND COOK THE MEATBALLS
Heat the oil on medium high in a cast iron/enameled cast iron skillet.
Add your meatballs and give them a smash right away. This will allow them to firm up in the desired smashed state. Cook them in batches to ensure you have enough space between the meatballs. I cooked mine to crispy on the outside, but still tender inside. Set them aside on a paper towel covered plate.
STEP TWO: LAYER THE CHEESE & MEATBALLS AND BROIL
Open the sliders wide and set on an aluminum foil covered baking sheet. Add a slice (about an ounce) of cream cheese on the bottom layer of the buns. Lay two sliders per each bun, with slices of provolone over each patty. Broil these until the top bun is golden brown and cheese is melty.
STEP THREE: TOP WITH MUFFULETTA SALAD
Spoon a generous amount of muffuletta salad over the meat and melted cheese. Its briny, punchy flavors bring the perfect burst of excitement to these otherwise mellow ingredients.
Smashed Meatball & Muffuletta Salad Sliders
Ingredients
Instructions
- Pull all of your ingredients together. This includes fresh raw meatballs I made the night before for spaghetti and meatballs dinner. Find the recipe here.
- Heat the oil on medium high in a cast iron/enameled cast iron skillet.
- Add your meatballs and give them a smash right away. This will allow them to firm up in the desired smashed state. Cook them in batches to ensure you have enough space between the meatballs. I cooked mine to crispy on the outside, but still tender inside. Set them aside on a paper towel covered plate.
- Open the sliders wide and set on an aluminum foil covered baking sheet. Add a slice (about an ounce) of cream cheese on the bottom layer of the buns. Lay two sliders per each bun, with slices of provolone over each patty. Broil these until the top bun is golden brown and cheese is melty.
- Remove from the oven and set them on a plate for serving. Make sure the bun tops are completely separated from the bottoms. Add a generous tablespoon of the muffuletta salad over the patties and cheese.
- Gently smoosh the tops over each slider. Insert toothpick, if desired.