Stuffed meatballs with pepperoni on the pit are so simple and so delicious!

Here's what you'll need:

• Ground beef
• Thick sliced pepperoni 
• Mozzarella cheese
• Marinara sauce
• Southern Bell BBQ Seasoning

The Process

Start by cutting 12-1/2" cubes of mozzarella cheese to stuff inside the meatballs. Next, dice 1/4 pound thick sliced pepperoni into small pieces. In a bowl, mix together 1 pound of 80/20 ground beef, the diced pepperoni, and 1 teaspoon of Southern Bell.

Divide the mixture into 12 balls. Push 1 cube of mozzarella into the ball of meat, and roll the meat in your hands to form a meatball. Lightly season the meatballs with Southern Bell or your choice of seasoning.

For this recipe, we used our Weber Kettle and created a 2-zone fire. Light one full chimney of B&B lump charcoal until the coals are white and hot, and then, pour them into one side of the kettle. The side that has no coals is referred to as the indirect heat. Place the meatballs on the indirect cooking side and let them cook for 30 minutes or until they reach an internal temperature of 150°F.

Place the meatballs in a baking dish with 1 1/2 cups of marinara sauce and top with 1 cup of shredded mozzarella cheese. Return to the indirect heat and let them keep cooking until the meatballs have reached 165°F and the cheese has melted.

*If you don't want to cook these using a kettle or smoker, cook them in the oven at 375°F.

These meatballs are perfect with a side of garlic bread, your choice of pasta, or (our personal favorite) over a bed of sauteed zucchini!