Grill. Fill the chimney 100% full to achieve a temperature of 325 - 350 degrees, cook meatballs using indirect heat, and on-off a grill plated surface—Brush grill plate surface with a tablespoon of extra virgin olive oil. Allow the grill plate to get hot.
Place a skillet over med-high heat and add extra virgin oil. Add onions, green and red peppers, and garlic when the oil is hot.
Sauté the vegetables until the onions are just translucent.
Remove from heat and allow to cool for 10 minutes.
In a large bowl, add ground beef, onion and pepper mixture, seasoning, bread crumbs, eggs, chopped olives, French's Fried Onions, and French's Ketchup.
Diced and sliced olives galore!
Mix gently until ingredients are combined.
Gently form mixture into meatballs, now the size of the meatballs is up to you, but I made these about the size of a tennis ball.
When forming the meatballs, try to form them gently, ensuring tender meatballs.
Place the meatballs on the hot grill plate and close the grill lid.
Cook for 15-20 minutes per side.
Remove the meatballs from the grill when an internal temperature of 165-degrees is reached.
Allow the meatballs to cool for about 10 minutes, then serve with brown rice and chopped pan-fried kale (you can also serve them with pasta or another vegetable or side of your choice).