Rebel Float Root Beer Glazed Meatballs (Print View)

Tender meatballs glazed in root beer sauce; ideal as an appetizer or served over rice for gatherings.

# Components:

→ Meatball Mixture

01 - 1 lb ground beef
02 - 1/2 lb ground pork
03 - 1/2 cup breadcrumbs
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 1/4 cup finely chopped onion
07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp smoked paprika

→ Root Beer Glaze

11 - 1 cup Rebel Float Root Beer (or any quality root beer)
12 - 1/2 cup ketchup
13 - 3 tbsp brown sugar
14 - 2 tbsp apple cider vinegar
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
17 - 1/4 tsp chili flakes (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 breadcrumbs and milk. Let stand for 2 minutes. Add the ground beef, ground pork, egg, chopped onion, minced garlic, salt, black pepper, and smoked paprika. Mix gently until just combined; avoid overmixing for tender meatballs.
03 - Shape the meat mixture into 1 1/2-inch (4 cm) diameter balls. Arrange them evenly on the prepared baking sheet. Bake for 18–20 minutes, or until the meatballs are nicely browned and cooked through.
04 - While the meatballs are baking, prepare the glaze. In a saucepan over medium-high heat, whisk together the root beer, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and chili flakes (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 10–12 minutes, stirring occasionally, until the glaze has thickened.
05 - Transfer the baked meatballs to a large skillet or saucepan. Pour the prepared root beer glaze over the meatballs. Toss gently to ensure each meatball is evenly coated. Simmer on low heat for 5 minutes, stirring occasionally, until the meatballs are glossy and heated through.
06 - Serve the glazed meatballs warm. Garnish with chopped fresh parsley, if desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Perfect balance of sweet and savory flavors
  • Works as both an appetizer or main dish when served over rice
  • Crowd pleaser that both kids and adults enjoy
02 -
  • High protein content makes these satisfying as a main dish
  • Can be made ahead and reheated without losing quality
  • The root beer flavor mellows during cooking creating a complex sauce rather than tasting explicitly like soda
  • Perfect for potlucks since they stay warm in a slow cooker for hours
03 -
  • Always use cold ingredients when mixing meatballs for the best texture. Warm meat becomes sticky and harder to work with.
  • For an even richer flavor, toast your breadcrumbs in a dry skillet until golden before making the panade.
  • The sauce should coat the back of a spoon when properly reduced. If it seems too thin after the recommended cooking time, continue simmering for a few more minutes.
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