4.93 from 13 votes
Dr Pepper Glazed Jalapeno Meatballs
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins

Juicy, tender meatballs with a spicy jalapeno kick and a sweet, sticky Dr Pepper glaze.

Course: Appetizer, Snack, starter
Cuisine: American
Servings: 6
Calories: 603 kcal
  • Meatballs:
  • 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 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
  • Glaze:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 200 degrees and insert a wire rack into a clean baking sheet.
  7. 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.
  8. 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.
  9. 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.
  10. Serve immediately and enjoy
Recipe Notes

Yield: 35-40 Meatballs

Nutrition Facts
Dr Pepper Glazed Jalapeno Meatballs
Amount Per Serving
Calories 603 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 13g 65%
Cholesterol 177mg 59%
Sodium 1204mg 50%
Potassium 585mg 17%
Total Carbohydrates 38g 13%
Sugars 29g
Protein 30g 60%
Vitamin A 4.7%
Vitamin C 4%
Calcium 11.6%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.