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Dr Pepper Meatballs | Go Go Go Gourmet @gogogogourmet

Dr Pepper Meatballs with Sriracha Mac & Cheese Balls

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Author Jacqueline


Dr Pepper Meatballs:

  • 3 cups ketchup
  • 3 cans Dr Pepper
  • 1 tablespoon liquid smoke
  • 2 lbs frozen meatballs

Sriracha Mac & Cheese Balls

  • 1 20 oz box STOUFFER’S Macaroni and Cheese thawed overnight in the refrigerator
  • 1 tablespoon sriracha plus more for serving
  • 1 1/2 cups panko breadcrumbs
  • 1 egg
  • Vegetable oil for frying


Dr Pepper Meatballs

  • In a medium saucepan, whisk together the ketchup, Dr Pepper and liquid smoke. Set over medium heat and simmer until reduced by ⅓.
  • Pour the meatballs into a slow cooker and top with sauce.
  • Cook on HIGH for 3 hours.

Mac and Cheese Balls:

  • Using an ice cream scoop, portion out 1 1/2-2″ ball of macaroni and cheese. Place into muffin liners, and put the liners on a tray. Freeze for 30 minutes.
  • In a wide, shallow dish, combine the sriracha and panko crumbs using your fingers until evenly coated. Beat the egg in a separate small bowl.
  • Pour the oil to a depth of 2″ in a pot and heat to a temperature of 350F.
  • Remove a mac and cheese ball from the muffin liner, coat with egg and roll in sriracha bread crumbs. Set aside and repeat with the remaining balls.
  • Carefully add the mac and cheese balls to the hot oil, working in batches if necessary to prevent overcrowding. Remove when golden brown and crispy.
  • Drizzle with additional sriracha to taste and serve immediately.