Dr Pepper? In MEATBALLS? Yes, it’s true, and it’s delicious. There’s something about Dr Pepper’s mysterious fruity and spicy flavor that meshes perfectly into the sweet and tangy sauce here. It also gives these meatballs a little something extra that makes them a super-versatile appetizer.
Whether you plan to serve them as messy finger food alongside Buffalo wings and nachos for game day or toothpick them alongside brie and crackers for a holiday get-together, one thing’s for sure—you should make extra, because these are going to go fast. Trust us.
Storage:
These meatballs can be made 5 days ahead. Store in an airtight container and refrigerate.
Made these? Let us know how it went in the comments below.
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Ingredients
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- Step 1In a large bowl, mix egg, beef, breadcrumbs, paprika, 3/4 tsp. salt, and a few grinds of pepper. Roll into ping pong ball–size balls.
- Step 2In another large bowl, whisk Dr Pepper, ketchup, tomato paste, Worcestershire, and onion powder; season with salt and pepper.
- Step 3In a large skillet over medium heat, heat oil. Cook meatballs, turning occasionally, until browned on all sides, 3 to 5 minutes per side.
- Step 4Add sauce and bring to a simmer. Cook, basting meatballs occasionally with a spoon, until sauce is reduced by about half and meatballs are cooked through, 8 to 10 minutes.
- Step 5Transfer meatballs to a platter. Top with parsley.
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