Dr. Pepper Meatballs

Why You’ll Love This Recipe

Dr. Pepper Meatballs are an unexpected twist on a party classic. The soda’s bold, complex taste blends with other ingredients to create a sticky-sweet glaze that’s both nostalgic and crave-worthy. They’re incredibly easy to make, perfect for feeding a crowd, and can be served as an appetizer with toothpicks or as a main dish over rice or mashed potatoes. Best of all, they’re made with pantry staples and require minimal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or a mix of ground beef and pork
• Bread crumbs
• Egg
• Onion, finely chopped
• Garlic, minced
• Salt and pepper
• Olive oil or cooking spray (for baking or frying)

For the sauce:

• Dr. Pepper
• Ketchup
• Brown sugar
• Apple cider vinegar
• Worcestershire sauce
• Garlic powder
• Onion powder
• Red pepper flakes (optional)

Directions

1. Preheat oven to 400°F (200°C) or heat oil in a skillet if pan-frying.
2. In a large bowl, mix ground meat, bread crumbs, egg, onion, garlic, salt, and pepper until just combined.
3. Form into 1-inch meatballs and place on a baking sheet or skillet.
4. Bake for 15–20 minutes or pan-fry until browned and cooked through.
5. While meatballs cook, combine Dr. Pepper, ketchup, brown sugar, vinegar, Worcestershire, and spices in a saucepan.
6. Simmer over medium heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
7. Add the cooked meatballs to the sauce and stir to coat. Simmer for another 5–10 minutes until fully glazed.
8. Serve warm with toothpicks or over a bed of rice or mashed potatoes.

Servings and timing

This recipe yields about 25–30 meatballs.
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use ground turkey or chicken for a lighter version.
• Add a splash of soy sauce or hot sauce to the glaze for extra depth or heat.
• Stir in pineapple chunks for a sweet tropical twist.
• Make it smoky with a touch of chipotle powder or smoked paprika.
• Use mini frozen meatballs for a shortcut—just heat and toss in the sauce.
• Turn leftovers into meatball sliders with Hawaiian rolls.
• Sprinkle with green onions or sesame seeds before serving for extra flair.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between intervals.
To freeze, place cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat before serving.

FAQs

Can I use a different soda instead of Dr. Pepper?

Yes, cola or root beer can work, but Dr. Pepper adds a unique depth of flavor that sets this recipe apart.

Is this dish overly sweet?

No. The sweetness is balanced by the vinegar, ketchup, and spices in the sauce, creating a tangy and savory glaze.

Can I use frozen meatballs?

Yes, just heat the frozen meatballs and toss them in the sauce for a quick version of this recipe.

How do I keep the meatballs from falling apart?

Make sure to use enough binder (egg and breadcrumbs) and don’t overmix the meat mixture.

Can I cook the meatballs in a slow cooker?

Yes, brown them first, then add to the slow cooker with the sauce. Cook on low for 2–3 hours.

What side dishes go well with Dr. Pepper Meatballs?

Rice, mashed potatoes, roasted vegetables, or a crisp salad all pair well.

Can I make these meatballs ahead of time?

Absolutely. Make and refrigerate the meatballs and sauce separately, then combine and reheat before serving.

What kind of meat works best?

Ground beef is traditional, but a mix of beef and pork gives extra flavor and tenderness.

Can I make the sauce thicker?

Yes, simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken.

Are these meatballs good for parties?

Yes, they’re perfect for parties. Keep them warm in a slow cooker and serve with toothpicks.

Conclusion

Dr. Pepper Meatballs are a fun and flavorful twist on a classic appetizer. The sweet and tangy sauce, paired with tender meatballs, creates a dish that’s sure to impress at any gathering or family dinner. Easy to make and even easier to enjoy, this recipe is a must-try for anyone looking to mix up their meatball game.

Dr. Pepper Meatballs

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Dr. Pepper Meatballs are tender, juicy meatballs coated in a sticky-sweet and tangy glaze made with the classic soda, ketchup, and spices. They’re perfect as a party appetizer or served over rice or mashed potatoes for a hearty meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 25–30 meatballs
• Category: Appetizer, Main Dish
• Method: Baking, Simmering
• Cuisine: American
• Diet: Kosher

Ingredients

1. 1 lb ground beef (or beef and pork mix)
2. ½ cup bread crumbs
3. 1 egg
4. ½ cup onion, finely chopped
5. 2 cloves garlic, minced
6. 1 tsp salt
7. ½ tsp black pepper
8. 1 tbsp olive oil or cooking spray

For the sauce:

• 1 cup Dr. Pepper
• 1 cup ketchup
• ¼ cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp red pepper flakes (optional)

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Instructions

Preheat oven to 400°F (200°C) or heat oil in a skillet if pan-frying.

1. In a bowl, combine ground meat, bread crumbs, egg, onion, garlic, salt, and pepper. Mix gently until just combined.
2. Shape into 1-inch balls and place on a baking sheet.
3. Bake 15–20 minutes or pan-fry until browned and cooked through.
4. Meanwhile, in a saucepan, combine Dr. Pepper, ketchup, brown sugar, vinegar, Worcestershire, and spices. Bring to a simmer over medium heat.
5. Cook 10–15 minutes, stirring, until sauce thickens slightly.
6. Add cooked meatballs to the sauce, stir to coat, and simmer another 5–10 minutes until glazed.
7. Serve warm as an appetizer or over rice or mashed potatoes.

Notes

1. Use frozen meatballs for a shortcut—just heat and toss in the sauce.
2. For extra heat, add hot sauce or more red pepper flakes.
3. A mix of beef and pork makes the meatballs extra tender.
4. Keep warm in a slow cooker for parties.
5. To thicken sauce further, simmer longer or use a cornstarch slurry.

Nutrition

• Serving Size: 3 meatballs
• Calories: 240
• Sugar: 14g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 60mg