Sticky BBQ Beef Burnt Ends
- Prep
- 5 min
- Serves
- 2
- Difficulty
- Easy
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.
Ingredients
- 1 pack beef meatballs (or homemade meatballs made from ground beef)
- 200 ml O'Donnell's Moonshine Sweet & Spicy Barbecue Sauce
- 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)
Directions
- Preheat the Blackstone Air Fryer to 400°F (200°C).
- 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.