The cozy-cool appetizer that carries you from tailgate to tree-lighting.

There’s something about November that calls for food you can share without fuss—rich aromas drifting through the house while football blares, leaves swirl outside, or neighbors drop in unannounced for early holiday cheer. These Sticky Coke & Cranberry Meatballs tick every box: sweet-tart cranberries bring peak-season brightness, classic Coca-Cola lends caramel depth, and the glaze clings to every bite like a warm sweater. Make a batch on the stove or in a slow cooker, then let people spear away while you actually enjoy the gathering.

Ingredients

For the Meatballs (yields ~30 bite-size)

• 1 lb ground beef
• 1 lb ground pork (or turkey)
• ½ cup fine breadcrumbs
• 1 large egg
• 2 Tbsp milk
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp kosher salt + ½ tsp black pepper

For the Glaze

• 1 cup Coca-Cola Classic
• 1 cup whole-berry cranberry sauce (canned or homemade)
• ¼ cup ketchup
• 2 Tbsp apple-cider vinegar
• 1 Tbsp brown sugar
• ½ tsp smoked paprika

Equipment

• Rimmed sheet pan & parchment
• Medium saucepan (or 3-qt slow cooker)
• Mixing bowl & fork (for meat mixture)
• Optional: small skillet to sear meatballs before glazing

Directions

1. Mix & shape. Heat oven to 400 °F / 200 °C. Combine beef, pork, breadcrumbs, egg, milk, seasonings in a bowl; mix gently with a fork until just combined. Scoop heaping tablespoonfuls and roll into 1-inch balls; you’ll get about 30.
2. Bake. Arrange on lined sheet pan and bake 12–14 minutes, until browned and nearly cooked through. (If using a slow cooker, feel free to skip straight to Step 4—oven browning just adds extra flavor.)
3. Whisk the glaze. While meatballs bake, stir Coke, cranberry sauce, ketchup, vinegar, brown sugar, and paprika in a saucepan. Bring to a brisk simmer and cook 6–8 minutes, whisking, until slightly thickened.
4. Simmer to sticky. Add the baked meatballs to the glaze, turning to coat. Simmer 5 minutes more, or transfer everything to a slow cooker on LOW for up to 2 hours to keep warm. The sauce will reduce to a glossy, ruby hug around each meatball.
5. Serve. Sprinkle with chopped parsley if you’re feeling fancy, set out toothpicks, and watch the platter vanish between first-quarter kickoff and halftime. Leftovers reheat beautifully for next-day sliders or pasta toss-ins—assuming there are any.

Wave goodbye to November’s chill with a pot of these cola-cranberry gems on the stove. They’re effortless, festive, and proof that you don’t need a turkey to make the month delicious.