Rebel Float Meatball Glaze (Print Version)

Glossy root beer glaze transforms meatballs into nostalgic, shareable bites with a sweet tangy twist.

# Components:

→ Meatballs

01 - 24 cooked cocktail-sized meatballs (beef, pork, or plant-based)

→ Glaze

02 - 1 cup root beer (or cola for a twist)
03 - 1/2 cup ketchup
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons Worcestershire sauce
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon unsalted butter
08 - 1 teaspoon cornstarch
09 - 1 tablespoon water (for slurry)

→ Optional Garnish

10 - 1/4 cup maraschino cherries, halved
11 - 1 tablespoon chopped parsley

# Method:

01 - In a medium saucepan, combine root beer, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and butter. Bring to a simmer over medium heat, stirring until sugar dissolves and butter melts.
02 - In a small bowl, mix cornstarch and water to create a slurry. Whisk the slurry into the simmering glaze. Cook, stirring frequently, until the mixture thickens and becomes glossy, approximately 3–5 minutes.
03 - Add the cooked meatballs to the saucepan. Gently toss to ensure they are evenly coated with the glaze. Simmer for 5–7 minutes, turning occasionally, until the glaze clings to the meatballs and they are heated through.
04 - Transfer the glazed meatballs to a serving platter. Garnish with halved maraschino cherries and chopped parsley, if desired. Serve warm with cocktail picks.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect make-ahead appetizer for parties and game days
  • Works with store-bought frozen meatballs for ultimate convenience
  • Creates a showstopping presentation with minimal effort
02 -
  • These meatballs can be prepared up to 24 hours ahead and reheated
  • The glaze works with any type of meatball including beef pork turkey or plant-based options
  • The recipe easily doubles or triples for larger gatherings
  • Leftovers make amazing meatball sandwiches the next day
03 -
  • Always start with fully cooked meatballs to ensure food safety and proper texture
  • The glaze will continue to thicken as it cools, so remove from heat when it's slightly thinner than your desired final consistency
  • For the glossiest finish, brush meatballs with extra glaze just before serving

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