Meatballs with Coca Cola Sweet and Sour Sauce

What a scrumptious sauce for juicy meatballs! It all starts with a can of cola and gets better from there. The sweetness of the soda pairs beautifully with sweet/savory tomato, pineapple, maple, and soy. It's an explosion of flavor from every angle. This is a game-changing (easy, gluten-free) dish for sure! 

My entire inspiration for this dish was the can of cola I had in my fridge. I know it makes a mean base for barbecue sauce, but I wanted to try the classic soda in an Asian-inspired sweet-n-sour sauce. It's a magical addition! Which makes sense, considering many Asian sauces garner sweetness from one ingredient or another, including sugar. 

In this case, you get the sweetness from the sugary drink, but you ALSO get that identifiable cola flavor woven deep into the sauce. It's not a "sugary" note, but a flavor that marries perfectly with the other ingredients in the dish.

My boys licked this skillet clean - so take note. I suggest you serve the meatballs and sauce over rice or Asian noodles so you can sponge up every last drop.

Meatballs with Coca Cola Sweet and Sour Sauce

1 pound lean ground beef
1 teaspoon dried basil
1 teaspoon garlic powder, divided
1/2 teaspoon onion powder
Salt and ground black pepper
1 cup Coca Cola soda or cola brand of choice
1/2 cup ketchup
1/2 cup pineapple juice
2 tablespoons cider vinegar
2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
Cooked rice or Asian noodles for serving, optional
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the beef, basil, 1/2 teaspoon of the garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until browned and cooked through.
Meanwhile, in a large skillet, combine the cola, ketchup, pineapple juice, vinegar, maple syrup, soy sauce, Worcestershire sauce, and red pepper flakes. Mix well and set the pan over medium heat. Bring to a simmer, reduce the heat to low and simmer for 10 minutes.
Add the meatballs to the simmering sauce and simmer for 2 to 3 minutes to heat through. Season to taste with salt and pepper.
Spoon the meatballs and sauce over rice or noodles (if desired) and top with parley.
Serves 4