1 tablespoon fresh parsley, finely chopped for garnish
Instructions
In a large saucepan or a deep skillet, combine the Coca Cola, chili sauce, grape jelly, garlic powder, onion powder, and black pepper. Place the pan over medium heat and whisk the ingredients together until the jelly has completely melted and the sauce is smooth and well combined.
Carefully add the frozen meatballs into the saucepan. Stir them gently to ensure every meatball is thoroughly coated in the dark, shimmering sauce. Increase the heat slightly to bring the liquid to a very gentle simmer.
Lower the heat to medium-low and let the meatballs simmer uncovered for about 20 to 25 minutes. During this time, the sauce will reduce and thicken into a sticky, glossy glaze that clings to the meat. Stir occasionally to prevent any sugar from sticking to the bottom of the pan.
Once the meatballs are heated through and the sauce is your desired consistency, remove the pan from the heat. Transfer the meatballs to a serving platter or a small slow cooker set to the warm setting. Sprinkle with freshly chopped parsley to add a pop of color before serving to your Thanksgiving guests.
