Tender beef meatballs are coated in a rich, sweet, and smoky BBQ glaze, then caramelized on the Blackstone for sticky, burnt-end-inspired bites. Perfect as an appetizer, party snack, or served over rice.
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2
5 minutes
Tender beef meatballs are coated in a rich, sweet, and smoky BBQ glaze, then caramelized on the Blackstone for sticky, burnt-end-inspired bites. Perfect as an appetizer, party snack, or served over rice.
Author:James Brace
1 pack beef meatballs (or homemade meatballs made from ground beef)
2 tbsp low-sodium soy sauce
1 tbsp honey
1–2 tbsp light brown sugar
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic granules
Sesame seeds, for garnish (optional)
Arrange the meatballs in an air fryer-safe pan or baking dish in a single layer. Cook for 12–15 minutes, turning or shaking halfway through, until browned and cooked through.
While the meatballs cook, combine the barbecue sauce, soy sauce, honey, brown sugar, smoked paprika, sweet paprika, and garlic granules in a small saucepan.
Cook the glaze over medium-low heat, stirring until the sugar has dissolved and the sauce is smooth. Taste and adjust the sweetness or seasoning, if desired.
Add the cooked meatballs to the glaze and toss until evenly coated.
Transfer the glazed meatballs to the hot Blackstone griddle and cook for 1–2 minutes, turning frequently, until the glaze becomes sticky and caramelized.
Transfer to a serving platter, garnish with sesame seeds if desired, and serve immediately.
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