Cherry Cola Glazed Meatball Pasta (Print Version)

Meatballs glazed in cherry cola sauce meet tender pasta and fresh herbs for a savory, sweet, and comforting dish.

# Components:

→ Meatballs

01 - 1 pound ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons finely chopped fresh parsley
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ Cherry Cola Glaze

09 - 1 cup cherry cola
10 - 1/2 cup tomato ketchup
11 - 2 tablespoons brown sugar
12 - 1 tablespoon Worcestershire sauce
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard

→ Pasta

15 - 12 ounces dried spaghetti or linguine
16 - Salt, for pasta water

→ Garnish

17 - Fresh basil or parsley, chopped
18 - Grated Parmesan cheese (optional)

# Method:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground beef, breadcrumbs, milk, egg, minced garlic, chopped parsley, salt, and black pepper. Do not overmix. Shape the mixture into 20–24 small meatballs.
03 - Arrange the shaped meatballs on the prepared baking sheet. Bake for 18–20 minutes, or until evenly browned and cooked through.
04 - Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
05 - In a large skillet, combine the cherry cola, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Bring the mixture to a simmer over medium-high heat. Cook for 8–10 minutes, stirring occasionally, until the glaze has reduced by approximately half and slightly thickened.
06 - Add the baked meatballs to the skillet with the glaze. Toss gently to ensure all meatballs are evenly coated. Simmer for an additional 2–3 minutes to allow the flavors to meld.
07 - Add the drained, cooked pasta to the skillet with the glazed meatballs. Toss gently to coat the pasta. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until the desired consistency is achieved.
08 - Divide the Cherry Cola Glazed Meatball Pasta among serving plates. Garnish with freshly chopped basil or parsley and grated Parmesan cheese, if desired.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Perfect balance of sweet and savory flavors
  • Uses common pantry ingredients in an unexpected way
  • Creates a sauce that coats both meatballs and pasta perfectly
02 -
  • The glaze will continue to thicken as it cools
  • This recipe makes excellent leftovers as flavors deepen overnight
  • Can be made ahead up to the glazing step and finished just before serving
  • Perfect for both casual family dinners and entertaining guests
03 -
  • Always test the seasoning of your meatball mixture by cooking a tiny portion before forming all your meatballs. This allows you to adjust salt and pepper if needed.
  • For the most flavorful glaze, use a flat-bottomed wooden spoon to occasionally scrape the bottom of the pan as the sauce reduces, incorporating any caramelized bits back into the sauce.
  • Let the meatballs rest for 5 minutes after baking before adding them to the sauce. This helps them retain their juices and prevents them from breaking apart when tossed.

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