You must try these Dr. Pepper Meatballs made in the Instant Pot. They offer a delicious, unexpected twist on classic meatballs—sticky, sweet, and savory all at once. Whether you want an easy weeknight dinner or a crowd-pleasing appetizer for a party or game day, these meatballs are simple to prepare and irresistibly flavorful.
If you enjoy exploring unique meatball recipes, try variations like baked firecracker chicken meatballs for a different flavor profile.
Dr. Pepper Meatballs Recipe
This Dr. Pepper meatballs recipe transforms pre-made meatballs with a glossy, tangy-sweet Dr. Pepper barbecue sauce. Made in the Instant Pot, the method is efficient: you prepare the sauce, steam the meatballs, then finish everything together so each meatball is thoroughly coated. The sauce balances sweetness, acidity, and a hint of smokiness, making these meatballs addictive and ideal for serving with toothpicks, slider rolls, or alongside other appetizers.
Can I Make Dr Pepper Meatballs with Ground Turkey?
Yes. You can make these with ground turkey if you prefer a lighter option. For best results, use ground turkey that includes dark meat or a ground turkey blend rather than lean turkey breast. The slightly higher fat content helps the meatballs stay moist and hold together better during cooking.
What Should I Serve With Meatballs?
These meatballs work great as an appetizer or main dish. For a complete snack spread or party platter, pair them with other crowd-pleasing items like layered dips, pinwheels, or warm spinach-artichoke dip. They also make tasty sandwich sliders with pickles and coleslaw for contrast.
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Ingredients You Will Need:
(see quantities in the recipe details below)
- Dr. Pepper (soda)
- Water
- Tomato paste
- White vinegar
- Brown sugar
- Corn starch
- Worcestershire sauce
- Salt
- Onion powder
- Garlic powder
- Liquid smoke (optional)
- Black pepper
- Red pepper flakes (optional)
- Ready-made meatballs (frozen or refrigerated)
How to Make Dr Pepper Meatballs
Below is a clear, step-by-step method to make these Instant Pot Dr. Pepper meatballs. The process separates sauce preparation and meatball cooking so the sauce thickens and the meatballs finish perfectly coated.
1. In a mixing bowl, whisk together the Dr. Pepper, water, tomato paste, white vinegar, brown sugar, corn starch, Worcestershire sauce, salt, onion powder, garlic powder, liquid smoke (if using), black pepper, and red pepper flakes (optional). Ensure the corn starch is fully dissolved so the sauce can thicken smoothly.
2. Pour the sauce mixture into the Instant Pot. Set the Instant Pot to Sauté on high and bring the sauce to a simmer, whisking frequently to prevent lumps. Let the sauce cook and thicken for about 10 minutes, stirring occasionally until it reaches a glossy, saucy consistency.
3. When the sauce is ready, remove it from the Instant Pot and transfer it to a bowl or container. Wipe the Instant Pot inner pot clean and dry.
4. Pour 1 cup of water into the clean Instant Pot insert. Place the steamer rack (trivet) inside and arrange the ready-made meatballs on the rack in a single layer if possible.
5. Seal the lid and cook on High Pressure for 5 minutes to heat the meatballs through. After cooking, allow a natural pressure release for a few minutes, then finish releasing any remaining pressure. Carefully remove and drain the meatballs, setting them aside.
6. Discard the water from the Instant Pot. Return the thickened Dr. Pepper barbecue sauce to the pot and set the Instant Pot to Sauté. Add the cooked meatballs and stir gently to coat each one completely in the sauce. Sauté for 1–2 minutes to heat the meatballs through and let the sauce cling to them.
7. Serve the meatballs hot. They are great on a platter with toothpicks, over rice or mashed potatoes, or in slider rolls for easy handheld servings.
Dr Pepper Meatballs
Ingredients
- 1 can Dr. Pepper
- 1/4 cup water (for sauce)
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 2 tbsp brown sugar
- 1 1/2 tbsp corn starch
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp Liquid Smoke (optional)
- 1/4 tsp black pepper
- 1 pinch red pepper flakes (optional)
- 3 lbs ready-made meatballs
Instructions
- Combine all sauce ingredients in a bowl and whisk until smooth.
- Pour the sauce into the Instant Pot and set to Sauté on high. Simmer and stir frequently for about 10 minutes until thickened.
- Remove the sauce and set it aside. Clean and dry the Instant Pot insert.
- Add 1 cup water to the inner pot and place the steamer rack inside. Arrange the meatballs on the rack.
- Seal and cook at high pressure for 5 minutes. Allow a natural release then drain the meatballs.
- Discard the water, return the sauce to the Instant Pot, set to Sauté, and add the meatballs. Stir to coat and cook 1–2 minutes to heat through.
- Serve hot. Garnish with sesame seeds, chopped parsley, or sliced green onions if desired.
