These Dr. Pepper Crockpot meatballs are pure magic! In this recipe, sweet meets savory in the most delightful way.
The soda’s caramel notes blend perfectly with your favorite BBQ sauce. It creates an irresistibly sticky glaze that clings to every bite.
You really don’t have to do much. Just toss everything in the slow cooker and let it work its magic.
You’ll want to keep this in your back pocket. It’s a guaranteed hit!
Why You’ll Love These Dr. Pepper Crockpot Meatballs
Sweet & Savory: The unique combination of Dr. Pepper’s 23 flavors and BBQ sauce creates an irresistible taste. It elevates ordinary frozen meatballs into a crave-worthy dish.
Perfect for the Slow Cooker: Slow cooking ensures the meatballs stay tender, juicy, and fully infused with the flavorful sauce. Each bite is irresistibly delicious.
Crowd-Pleaser: These meatballs are a guaranteed hit at parties, potlucks, or game-day gatherings.
Budget-Friendly: Using frozen meatballs and common pantry ingredients makes this an economical choice. Feed a large group without sacrificing taste or presentation.
Ingredients
- Frozen Meatballs: Pre-cooked, frozen beef meatballs serve as the hearty base of this dish. They’re convenient and maintain their shape well during slow cooking.
- BBQ Sauce: Sweet and tangy barbecue sauce provides the classic smoky flavor and helps create a thick, sticky glaze. Choose your preferred style: Kansas City sweet, Memphis tangy, or Texas spicy.
- Dr. Pepper: This carbonated soda adds a unique blend of 23 flavors, creating depth and sweetness. The soda’s caramel notes complement the BBQ sauce. The carbonation helps tenderize the meatballs.
How to Make Dr. Pepper Crockpot Meatballs
Recipes don’t get any easier than these meatballs!
1. Prep the sauce. Pour the Dr. Pepper into your slow cooker, followed by the BBQ sauce. Stir well until the two are fully combined.
2. Add the meatballs. Place the frozen meatballs into the slow cooker, ensuring they are evenly distributed. Use a spoon to gently coat each meatball with the sauce mixture.
3. Cook. If using frozen meatballs, set the slow cooker to HIGH and cook for 3 hours. If the meatballs are thawed, cook on LOW for 3 hours.
4. Check and serve. Before serving, confirm the internal temperature of the meatballs has reached 165°F to ensure they’re fully heated. Serve hot as an appetizer or over rice for a hearty meal.
Tips for the Best Dr. Pepper Crockpot Meatballs
- Meatball size matters. When using frozen meatballs, choose ones about 1 inch in diameter for optimal cooking and sauce absorption.
- Select your favorite sauce. Sweet Baby Ray’s Original or Stubb’s Original BBQ sauce work exceptionally well with Dr. Pepper’s flavor profile. They provide the right balance of sweet and tangy notes.
- Order is key. Always add and mix the Dr. Pepper and BBQ sauce before adding meatballs to ensure even coating and prevent clumping.
- Work some layered magic. Arrange meatballs in 2-3 layers maximum to ensure even heating and prevent overcrowding.
- No lid lifting! Resist the urge to open the slow cooker lid during cooking. This can add 15-20 minutes to cooking time with each opening.
- Take a temp check. Use a meat thermometer to verify the internal temperature reaches 165°F, particularly in the center of the largest meatballs.
- Thicken up the sauce. If the sauce becomes too thin, leave the lid off for the last 30 minutes of cooking to allow it to reduce and thicken.
How to Store
If you have leftover meatballs, follow these steps to keep them fresh.
To Store: Place cooled meatballs and sauce in an air-tight container and refrigerate for up to 4 days. Refrigerate within 2 hours of cooking for food safety.
To Freeze: Allow meatballs and sauce to cool completely. Then, transfer to a freezer-safe container or Ziploc bag. Remove the excess air and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
To Reheat: Place meatballs and sauce in a covered pot over medium-low heat until simmering, stirring occasionally. Or, microwave in a covered dish at 50% power in one-minute intervals until heated through. For the best results, add a few tablespoons of hot water if the sauce looks too dry.
Dr. Pepper Crockpot Meatballs
8
servings2
minutes3
hours255
kcalThese Dr. Pepper Crockpot meatballs are full of sweet and savory goodness! They’re an easy dump-and-go meal the family will love.
Ingredients
1 bag of fully cooked frozen meatballs
1 bottle of your favorite BBQ sauce
1 bottle of Dr. Pepper
Instructions
- Pour the Dr. Pepper into your slow cooker, followed by the BBQ sauce. Stir well until the two are fully combined.
- Place the frozen meatballs into the slow cooker, ensuring they are evenly distributed. Use a spoon to gently coat each meatball with the sauce mixture.
- If using frozen meatballs, set the slow cooker to HIGH and cook for 3 hours. If the meatballs are thawed, cook on LOW for 3 hours.
- Before serving, confirm the internal temperature of the meatballs has reached 165°F to ensure they are fully heated. Serve hot as an appetizer or over rice for a hearty meal.
Notes
- For homemade meatballs, combine 1 lb ground beef, 1/2 lb ground pork, breadcrumbs, eggs, and seasonings. Pre-bake at 400°F for 20 minutes before adding to the crockpot.
- Serve over rice, mashed potatoes, or egg noodles for a main dish, or provide toothpicks and serve as appetizers at parties. Hawaiian rolls make excellent sliders!
