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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add Dr Pepper, BBQ sauce, chili sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne to a large skillet or Dutch oven.
Whisk together and bring to a simmer.
Reduce for 8–10 minutes until slightly thickened.
Add meatballs and toss to coat.
Cover and simmer over medium-low for 10 minutes.
Uncover and cook another 10–15 minutes, stirring occasionally, until the sauce is thick, glossy, and clinging to the meatballs.
Garnish with green onion and serve with toothpicks.
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For a spicier kick, increase the amount of cayenne pepper.
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just ensure they are fully cooked before adding them to the sauce.
What can I substitute for Dr Pepper?
You can use any cola or root beer as a substitute for Dr Pepper.
How can I make the sauce thicker?
If you prefer a thicker sauce, simmer it for a few extra minutes until it reaches your desired consistency.
Can I prepare this dish in advance?
Yes, you can prepare the meatballs and sauce in advance and reheat them before serving.
Is there a non-alcoholic substitute for Worcestershire sauce?
You can use soy sauce or a combination of soy sauce and a splash of vinegar as a non-alcoholic substitute.
