Cherry Cola Glazed Meatball Pasta (Print View)

Tender meatballs in cherry cola glaze served over pasta for a unique comfort food delight.

# Components:

→ For the Meatballs

01 - 1 pound ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 tablespoon milk

→ For the Cherry Cola Glaze

10 - 1 cup cherry cola soda
11 - ½ cup ketchup
12 - 2 tablespoons brown sugar
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Worcestershire sauce
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon smoked paprika
17 - Salt and pepper, to taste

→ For the Pasta

18 - 12 ounces spaghetti or linguine
19 - Salt, for pasta water

→ Garnishes

20 - 2 tablespoons fresh parsley, chopped
21 - Freshly grated Parmesan cheese (optional)

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine the ground beef, egg, breadcrumbs, finely chopped onion, minced garlic, chopped parsley, salt, pepper, and milk. Gently mix until ingredients are just incorporated; avoid overmixing to ensure tender meatballs.
03 - Shape the mixture into 20–24 small meatballs. Arrange them evenly on the prepared baking sheet and bake for 18–20 minutes, or until they are nicely browned and cooked through.
04 - While the meatballs are baking, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti according to the package directions until al dente. Drain the pasta and set aside.
05 - In a medium saucepan, combine the cherry cola, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and a pinch of salt and pepper. Bring this mixture to a boil over medium-high heat.
06 - Once boiling, reduce the heat to a simmer and cook for 10–12 minutes, stirring often. The glaze should thicken and reduce by approximately one-third.
07 - Add the baked meatballs to the saucepan containing the thickened glaze. Gently toss to ensure each meatball is thoroughly coated. Let them simmer for 2–3 minutes to allow the flavors to meld.
08 - Serve the glazed meatballs generously spooned over the cooked spaghetti. Drizzle any remaining glaze from the pan over the dish.
09 - Finish with a sprinkle of chopped fresh parsley and optional freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • Ready in about an hour from start to finish
  • Uses simple pantry ingredients in a surprising way
  • Creates a showstopping meal with minimal effort
  • Perfect balance of sweet and tangy flavors
02 -
  • Can be made ahead and reheated beautifully
  • The glaze works wonderfully with other proteins too
  • Perfect for both casual family dinners and entertaining
  • Great way to introduce kids to more complex flavors
03 -
  • Toast your breadcrumbs in a dry skillet before adding them to your meatball mixture for enhanced nutty flavor.
  • Chill your meat mixture for 30 minutes before forming meatballs for easier handling and better texture.
  • For the glossiest sauce, add a tablespoon of cold butter at the very end and swirl the pan until it melts completely.

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