Thursday, December 29, 2011

Cherry Coke and Jalapeno Meatballs

I saw this recipe and knew we needed to try this. We liked these, but they were a bit dry. I think we needed to double or triple the sauce. I kept the meatballs warm in a crockpot for a football party. Next time, we WILL add more sauce to them.
Cherry Coke and Jalapeño Meatballs

1 pound ground beef
1 large egg
1/2 cup breadcrumbs


1 1/2 tsp salt
1 1/2 tsp sweet paprika powder
1/2 tsp onion powder
1 tsp black pepper
1/2 tsp ground nutmeg
1 tsp brown sugar
1/4 tsp garlic powder
1 tsp dried parsley
pinch of cayenne


1/2 cup brown sugar
1/2 cup cherry coke
3 jalapeños

Preheat your oven to 400F° (200C°).

Mix up all the spices listed under seasoning.

Add an egg and the breadcrumbs and dig in. Mix it all up.

Make medium-sized meatballs using an ice scoop.
Give them 15 minutes in a preheated oven at 400F°.

Time to make the glaze. Use a skillet or saucepan with a thick bottom and mix the sugar and jalapeños.

Pour 1/2 a cup of  cherry coke in with the sugar.

Bring it to a boil  and then cook for 7 to 10 minutes over medium heat.

Flip those meatballs after 15 minutes, and give them an extra 10 minutes.

As soon as it stops bubbling fiercely after you’ve stirred, it’ll be the perfect consistency. It took 8 minutes straight for me.
After the last 10 minutes you brush the meatballs with the glaze. Pop them back into the oven for another 5 minutes.

No comments:

Post a Comment