This shop has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper. All opinions are my own. #OneOfAKindFan
If you follow this blog, you know I love football season, both the food aspect and the actual games. What I have not disclosed to you guys yet, is what makes my household unique when it comes to football season, and what traditions I hold that categorize me as a #OneOfAKindFan.
Boy and I root for rival state college teams. But, if you ask me, his fandom is not as genuine and blood deep as mine. I cheer for my alma mater (obviously), and he didn’t even attend the school he cheers for. So naturally, I feel like my love trumps his. Trust, and believe, I mention that fun fact every chance I can get. But what makes things even more interesting during football season is, my sister is a huge fan of the same team as Boy… and you guessed it, she didn’t go to school there either! #traitors
So each year, when the big game rolls around, and our teams play each other, we make the occasion a family affair. Filled with lots of great food, school colors, hoots and hollers… and bickering of course. Needless to say, these Dr Pepper Glazed Jalapeno Meatballs will be making an appearance at our family football party.
These meatballs are succulent, juicy, tender, meaty, a smidge spicy and overall wickedly delicious. But, that is just the plain ole’ meat-a-balla. I picked up some Dr Pepper at Target, and the Dr Pepper glaze is what makes these bad boys taste magical. The glaze is sweet, sticky, and savory with the perfect amount of refreshing Dr Pepper flavor. I must warn you, these meatballs are seriously addicting! Boy and I were popping these into our mouth, one after another, with abandon. #YouHaveBeenAdvised
To help make these Dr Pepper Glazed Jalapeno Meatballs a reality for your next College Football Tailgating Party, it is giveaway time! From Nov. 2 – Dec. 13, those who upload an Instagram photo showing how they are a #OneOfAKindFan of Dr Pepper will be entered for a chance to win a $100 Target GiftCard™. A winner will be awarded each week. Must be 18 or older to enter.
On top of that fun Target giveaway, Dr Pepper has a Cartwheel for Dr Pepper. From Nov. 1 – Dec. 12, use Cartwheel to receive 5% off of 12-packs and 2-liters of Dr Pepper or 10% off of 6 or 8-packs of bottles and cans.
So, get your tailgate loving self to your closest Target, grab some Dr Pepper, and become a one-of-a-kind fan with these flavorful and fabulous meatballs! Until next time, Cheers – to friendly competition and game day grub! #CollectiveBias
*To check out more fun tailgating ideas using Dr Pepper, click here.
- 3 Slices White Bread – crusts removed and torn into roughly ½’’ pieces (roughly 3 ounces)
- ½ Cup Milk (2% or Whole)
- 1 TBS Unsalted Butter
- 1 Medium Yellow Onion – grated and divided
- 1 medium Jalapeno- seeded , ribbed and minced
- 2 Large Cloves of Garlic – minced
- 1 Pound Ground Beef Chuck (80/20)
- 1 Pound Ground Pork
- 1 TBS Fresh Parsley Leaves - minced
- 2 large Eggs
- 2 tsp Kosher Salt , plus more to taste
- 1/2 tsp Ground White Pepper
- Canola Oil for Frying
- 2 Large Jalapenos – seeded , ribbed and minced
- 1/2 tsp Kosher Salt
- Pinch Ground White Pepper
- ¾ Cup Light Brown Sugar
- 1 (16.9 oz Bottle) Dr Pepper
- ½ Cup Beef Stock
- 2 TBS Cornstarch
In a medium sized mixing bowl combine the bread cubes and the milk. Toss to coat. Set aside and allow bread to soak in milk until soft, about 8-10 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add half of the minced onion and season with a pinch of salt and pepper. Cook, stirring occasionally, about 5 minutes. Add jalapeno and cook until onion is golden and jalapeno is softened, an additional 2 minutes. Add garlic and cook until fragrant, 30 seconds – 1 minute.
Transfer to the bowl of a stand mixer, fitted with the paddle attachment. To the bowl add the beef, pork, soaked bread and milk, remaining raw onion, parsley, eggs, salt and pepper.
Starting on the lowest speed, beat mixture, increasing speed to medium slowly, until all ingredients are thoroughly combined, about 45 seconds-1 minute. Set aside.
Prepare a large baking sheet or work surface with parchment paper. Use your hands to roll/form mixture into meatballs roughly 1 ½’’ - 2 tablespoon in size (dip your hands lightly in water or spray with nonstick cooking spray, to prevent meat from sticking if necessary). Transfer meatballs to prepared baking sheet.
Preheat oven to 200 degrees and insert a wire rack into a clean baking sheet.
In a large, wide skillet, heat 1/4’’ of oil over medium to medium-high heat. Working in batches, add meatballs and fry, turning occasionally until well browned all over, about 2 minutes total. Remove and transfer meatballs to wire rack and keep warm in the oven. Repeat with remaining meatballs.
Dump out the oil in the pan, reduce heat to medium, and add a glug (roughly 2 teaspoons) of fresh oil. Add in the jalapenos, salt and pepper for the glaze. Cook for 2 minutes, until softened. Add the brown sugar, Dr Pepper, and beef stock. Increase heat to medium high and bring contents to a boil, stirring occasionally. Cook until thickened, about 8-10 minutes. Meanwhile, whisk the cornstarch with ¼ cup of water and whisk to combine. Slowly whisk the cornstarch mixture (slurry) into the Dr Pepper Glaze. Continue to simmer an additional 1 minutes.
Add the meatballs to the glaze and stir to coat. Reduce heat to medium low, cover, and simmer until meatballs are cooked through, about 8-12 minutes.
Serve immediately and enjoy