12 ounces Coca Cola, original classic flavor works best
1 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Instructions
In a medium mixing bowl, whisk together the Coca Cola, ketchup, garlic powder, onion powder, smoked paprika, and black pepper. Stir until the mixture is smooth and the spices are well distributed throughout the liquid.
Place your pre-cooked meatballs into a large skillet or a deep saucepan. Pour the prepared sauce over the top of the meatballs, making sure they are all evenly coated. If you are using frozen meatballs, there is no need to thaw them first, though it might add a couple of minutes to your simmering time.
Turn the heat to medium-high and bring the sauce to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer uncovered for about 20 to 25 minutes. Stir occasionally to ensure the meatballs on top get rotated into the sauce and to prevent the sugar from sticking to the bottom of the pan.
Continue simmering until the sauce has reduced by about half and has become thick and shiny. The glaze should easily coat the back of a spoon and cling to the meatballs. If the sauce is still too thin, you can simmer for an additional five minutes.
Transfer the meatballs to a serving platter or keep them in a warm slow cooker for your Thanksgiving spread. You can garnish them with chopped parsley or sesame seeds for a little extra pop of color before serving them with toothpicks.
