Save This cherry cola glazed meatball pasta transforms ordinary ingredients into something extraordinary with its sweet-tangy sauce. The unexpected combination of cherry cola and tomato creates a glaze that caramelizes beautifully around tender meatballs, making this dish a conversation starter at any dinner table.
I first created this recipe when looking for ways to use up leftover cola in my fridge. My family was skeptical about the combination, but after one bite, this unconventional pasta dish became our favorite weeknight treat.
Ingredients
- For the Meatballs: Ground beef The fat content helps keep meatballs juicy. Choose 80/20 for best flavor and texture
- Breadcrumbs: Acts as a binder and helps maintain tenderness. Fresh works better than dried if available
- Whole milk: Adds moisture and helps soften the breadcrumbs for a more tender result
- Egg: Essential binder that holds everything together
- Garlic: Fresh minced provides better flavor than pre-minced from a jar
- Fresh parsley: Brightens the meatballs with color and fresh flavor
- Salt and pepper: Essential for proper seasoning throughout the meat mixture
- For the Cherry Cola Glaze: Cherry cola Regular not diet as the sugar is crucial for caramelization and thickness
- Tomato ketchup: Provides body, acidity and umami depth to balance the sweetness
- Brown sugar: Enhances caramelization and adds molasses notes
- Worcestershire sauce: Adds complexity with its fermented umami flavor
- Apple cider vinegar: Balances sweetness with acidity for a well-rounded sauce
- Dijon mustard: Emulsifies the sauce and adds subtle tang
- For the Pasta: Dried spaghetti or linguine Long pasta works best to twirl with the sauce and meatballs
- Salt for pasta water: Should taste like seawater for properly seasoned pasta
Instructions
- Prepare the Meatball Mixture:
- Combine ground beef, breadcrumbs, milk, egg, minced garlic, chopped parsley, salt and pepper in a large bowl. Use your hands to mix gently just until ingredients are incorporated. Overmixing will result in tough meatballs, so stop as soon as everything is evenly distributed.
- Form the Meatballs:
- Scoop approximately 1 tablespoon of mixture for each meatball and roll between your palms to form balls about 1-inch in diameter. Keep a small bowl of cold water nearby to dip your hands in occasionally, which prevents sticking. Place formed meatballs on a parchment-lined baking sheet with at least 1 inch between each.
- Bake the Meatballs:
- Place the baking sheet in a preheated 400°F oven and bake for 18-20 minutes. Look for meatballs to be browned on the outside with an internal temperature of 165°F. Baking rather than pan-frying allows them to cook evenly without having to tend to them constantly.
- Cook the Pasta:
- While meatballs bake, bring a large pot of water to a rolling boil. Add enough salt so it tastes like seawater, approximately 1 tablespoon per 4 quarts. Add pasta and stir immediately to prevent sticking. Cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve half a cup of starchy pasta water.
- Prepare the Cherry Cola Glaze:
- In a large skillet over medium-high heat, combine cherry cola, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Whisk to combine thoroughly and bring to a simmer. Allow the mixture to cook for 8-10 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.
- Combine Meatballs with Glaze:
- Add the baked meatballs to the reduced glaze, gently tossing to coat each meatball completely. Allow them to simmer in the sauce for 2-3 minutes so they can absorb some of the flavor while the sauce continues to thicken slightly.
- Finish with Pasta:
- Add the drained pasta directly to the skillet with meatballs and sauce. Using tongs, gently toss everything together until pasta is evenly coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Serve and Garnish:
- Divide the pasta and meatballs among four plates, ensuring each serving has an equal number of meatballs. Sprinkle with freshly chopped basil or parsley for brightness and color. Add a light dusting of grated Parmesan if desired for an extra layer of savory flavor.
Save The cherry cola is truly the star ingredient in this recipe. I discovered its potential when my son accidentally spilled his soda into a pot of simmering tomato sauce. Instead of throwing it out, I decided to taste it and was amazed by how the cola caramelized and created this wonderful depth of flavor that regular sugar could never achieve.
Sauce Variations
The basic cherry cola glaze can be customized in numerous ways to suit your taste preferences. For a spicier version, add a tablespoon of sriracha or a teaspoon of red pepper flakes to give it some heat. If you prefer a more complex flavor profile, try adding a tablespoon of soy sauce and a teaspoon of five-spice powder for an Asian-inspired twist. For a more sophisticated adult version, reduce a quarter cup of red wine in the sauce before adding the cola.
Make-Ahead Tips
This dish works wonderfully as a make-ahead meal. Prepare the meatballs up to three days in advance and store them uncooked in the refrigerator, or freeze them on a baking sheet and transfer to freezer bags for up to three months. The glaze can be made a day ahead and stored in an airtight container in the refrigerator. When ready to serve, simply reheat the glaze, cook the meatballs, boil fresh pasta, and assemble as directed.
Serving Suggestions
While this dish stands beautifully on its own, pairing it with complementary sides elevates the meal. A crisp Caesar salad provides refreshing contrast to the rich glaze. Garlic bread is perfect for sopping up extra sauce. For a complete meal that impresses, serve small portions as a first course before a lighter main dish like grilled fish or roasted vegetables.
Kid-Friendly Adaptations
Children absolutely love this recipe, but you can make it even more appealing to younger palates. Try forming the meatballs into smaller, bite-sized portions that are easier for little hands to manage. Consider serving the pasta and meatballs separately if your children prefer foods that do not touch. You can also reduce the amount of Worcestershire sauce and vinegar for a slightly sweeter, less tangy sauce that might appeal more to children.
Save This recipe is a fantastic way to impress guests or simply elevate a weeknight dinner. The unique glaze makes it memorable and delicious.
Recipe FAQ Section
- → Can I substitute ground turkey for beef?
Yes, ground turkey or chicken can be used instead of beef for a lighter variation and similar results.
- → What type of cherry cola works best?
Regular, not diet, cherry cola is recommended for the most robust, sweet flavor in the glaze.
- → How do I keep the meatballs moist?
Including milk and breadcrumbs in the mixture retains moisture, and avoid overmixing to keep the texture tender.
- → Can this dish be made ahead?
The meatballs and glaze can be prepared in advance and reheated with freshly cooked pasta when ready to serve.
- → What garnishes enhance the flavor?
Fresh basil or parsley and grated Parmesan cheese add brightness and richness to the finished dish.
- → Is there a gluten-free option?
Use gluten-free breadcrumbs and pasta to adapt the dish for a gluten-free diet without sacrificing taste.