The Best Smoked Cheesy Meatball Pepperoni Bread Bowl
The perfect game-day dish! Grilled Italian crumbled meatballs, zesty pepperoni, & cheese stuffed in a bread bowl then smoked to cheesy perfection!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Category: appetizers, cheesy, dips, football foods, grilled, smoked
- Method: smoker/grill/oven
- Cuisine: appetizers, cheesy, dips, football foods, grilled, smoked
Ingredients
- 1 large round bread loaf
- 2 cups prepared cheese sauce (I used Hoosier Hill Alfredo Cheese Sauce)
- 2 cups cooked, chopped meatballs (about 8-9 large meatballs)
- 60 slices of pepperoni, sliced into quarters
- 2 cups cubed cheese (cheddar, pepper jack, or Colby jack)
- 2 teaspoons Italian Seasoning
Instructions
Grill The Meatballs
- Preheat the Big Green Egg to 400F. Add a cast iron pan with a tablespoon of oil.
- Add the meatballs to the pan and cook for about 5 minutes before starting to chop.
- Continue to chop and stir until the meat is crumbled and cooked all the way through.
- Remove the pan from the heat, and, with heat-safe gloves, remove the grate, add in the convEGGtor (legs up), replace the grate on top, and set the temperature to 350F.
Make The Filling
- In a bowl, mix together the grilled chopped meatballs, pepperoni, seasoning, cheese, and cheese sauce until well combined.
Hollow Out The Bread
- Using a serrated knife, cut a hole into the top without going through the bottom or sides, pulling out as much bread as you need to fit the dip.
- When hollowing out the bowl, you want to get it as even on the bottom as possible.
Smoke The Bread Bowl
- Add the filling, place the lid on top, and double-wrap in foil!
- Place on the preheated grill, indirect heat side (~350-375F) for 35-40 minutes.
- When it’s done (the filling is melted/cheesy and the bread is crusty, remove it from the smoker/grill and plate.