Dr. Pepper Meatballs are here! If you are finding a savory and flavorful food to eat with rice and pasta, these are right up your street. They’re ground beef meatballs cooked in the sauce of ketchup, Dr. Pepper, tomato paste, Worcestershire sauce, and onion powder, salt and pepper. Ready in 30 minutes, I prefer these meatballs for busy week day dinners. And you, ready to give them a go?
This dish is one of the favorites that I make all year round. The children will just love the meatballs and ketchup sauce. Sweet and savory, very appetizing, pairs well with rice or pasta for a full, quick meal. Moreover, it’s super easy to make and doesn’t require too many ingredients. Rich and nutritious, low in carbs as well, it can fit the diet of almost everyone, I believe.
6-8
servings10
minutes20
minutes30
minutesThese Dr. Pepper meatballs are great to make all year. I sometimes eat them with quinoa for a low-carb dinner.
Ingredients
- FOR THE MEATBALLS
1 lb. ground beef
1/2 c. bread crumbs
1 egg, lightly beaten
1 tsp. garlic powder
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
1 tbsp. olive oil
Parsley, for garnish
- FOR THE SAUCE
2 c. ketchup
2 cans Dr. Pepper
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tsp. onion powder
Kosher salt
Freshly ground black pepper
Directions
- Add beef, bread crumbs, egg, garlic powder, and paprika to a large bowl. Season with salt and pepper and mix until combined.
- Form into ping-pong ball–size meatballs.
- Whisk together ketchup, Dr. Pepper, tomato paste, Worcestershire sauce, and onion powder in another large bowl. Season with salt and pepper.
- Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides.
- Once meatballs are browned, add sauce to skillet and bring to a simmer. Let simmer, basting the meatballs sporadically with a spoon, until sauce has reduced by half and meatballs are cooked through, 8 to 10 minutes.
- Garnish with parsley. Serve.
Recipe Video
Cooking tips:
Ground beef meatballs can be used fresh or frozen. If you can make a fresh one, then they will be juicier and have a deeper umami flavor after cooking. In case the meatballs are frozen, no need to thaw before cooking.
Simmer the sauce on low heat for about 20 minutes to allow the flavor to infuse and thicken the sauce. When you see the sauce coats nicely on the meatballs, then it’s ready to be served.
The Dr. Pepper soda adds a very unique sweetness and depth to the sauce. However, if you want it to be less sweet, adjust the amount of soda and brown sugar to your liking.
Cooking with a cast-iron skillet has a special effect to deepen the flavor and help with better caramelization, so try it if you have one at home.
Serving recommendations:
Pour over rice, pasta, or mashed potatoes for a healthy, fulfilling meal. The flavorful sauce will pair well with any kind of base. Sprinkle a bit of dried herbs or pepper for a stronger aroma. Grated cheese is also a great option, adding creaminess and tanginess to the dish.
For a beverage, serve with a citrusy soda for a refreshing drink. The sour note highlights the sweetness of the dish and balances the palate.
Use fresh parsley leaves to garnish for a color contrast. They also provide a herbaceous aroma to the dish.
FAQs:
Can I use a different soda? Yes, you can substitute the Dr. Pepper soda in the recipe with Coke or root beer if you like; the flavor will be slightly different, though.
What can I do to make this dish spicy? Add hot sauce or pepper flakes to your sauce to make it spicier. A mild heat will help boost your appetite.
Has anyone used Diet Dr Pepper for this? I considered it because that’s what I drink 90% of the time. I wasn’t sure how the artificial sweetener would hold up after simmering so long. Sometimes it loses it sweetness when heated. Also, thought maybe the sugar is needed to thicken the sauce reduction. I may try to make the sauce by itself as a test. Wouldn’t want to ruin batch of these delicious meatballs. 😉
Reviews
CyanBattery – I made these meatballs today and they were AMAZING! Wish I’d doubled the recipe. I did modify it a bit. I added 1/4 cup diced onion to the meatballs. I didn’t have catsup so I substituted a 15oz can tomatoe sauce & 1/4 cup brown sugar. Also added 6oz. more DP for saucier meatballs. Delicious! 🙂
sdk5193 – I bet the sauce would be good on meatloaf as well.
PurpleHat – This was good! I added extra egg as others pointed out, and instead of 2 sodas, i used 1/2 can + 1 1/2 spoons of grape jelly to compensate for sugars and speed hack the reduction time for simmering. Served over cold canned corn. Was a big hit with the kids!
BlueFries – These are the absolute best meatballs! They have such an original flavor! We have made these Dr Pepper meatballs since Christmas 2018, my mom wanted to try them that year. Sadly she passed May of 2019 & we’ve made them every Christmas since. We are making them today for our Christmas this year as I have to have surgery tomorrow. Merry Christmas! I hope my babies continue this tradition with their own families someday!!
GoldFlower – I made these once and they were a big hit. A lot of sauce was left over. Made them again and doubled the recipe. I would recommend half the sauce for the amount of meatballs
GreenCloud – 4 stars, really good & a hit every time I’ve made them! And I had a request for them at another event. But there is a lot of sauce, 8-10 minutes not enough to reduce by 1/2. And if you cook down 1st w/soda & ketchup they splat badly. Everywhere. So now I cook the soda alone to reduce almost to a syrup, then the rest & then simmer w/ meatballs 1/2 hour. Yes they are sweet.
GoldTooth – I doubled the meat portion, and the trick is mixing all the sauce ingredients together in a pan, bring it to a boil and reduce to simmer and let it thicken up. After meatballs are cooked and drained of fat, add sauce to meatballs in skillet and let them simmer for 10 min or so. That cures the “This sauce is so thin and too much for 1lb of meat!” I figured it out after making it once and had the same problems. Hope this helps!
BlueTrumpet – I tried these and they were a huge hit. My husband wants me to make the meatballs a bit spicier. Any suggestions as to what spices I could use in the meatballs that won’t ruin the taste of them and still not ruin the taste of the sauce?
