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5 from 1 vote

Olive Burger Meatballs Recipe

Author: This Worthey Life

Ingredients

  • Ingredients:
  • 1 tbsp extra virgin olive oil
  • 2 pounds ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup green bell pepper diced
  • 1/4 cup red bell pepper diced
  • 1 tbsp ground chipotle seasoning
  • 1/2 tbsp McCormick chipotle sea salt
  • 2 eggs
  • 1/2 cup olives chopped
  • 1/2 cup bread crumbs
  • 1/2 cup French's Fried Onions
  • 1 /2 cup French's Ketchup

Instructions

  • 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).