Three cheers for Cheerwine-glazed meatballs.


We've never met a glass of Cheerwine we didn't love.

But can the beloved North Carolina beverage make the leap from cup to plate? You bet it can.

In a recent cooking segment on WCNC-TV in Charlotte, North Carolina, culinary expert Heidi Billotto walked viewers through a demo of making Tomato-Cheerwine Glazed Meatballs.

Pro-tip when you're making Cheerwine-glazed meatballs at home: "Lots of people cook with local sodas. There's all kinds. So what you need to know when you cook with local soda is that you want the real version, not a diet soda. Because diet sodas [due to] the sugar content don't boil down correctly," explains Billotto in the clip. Watch the full video below.

The folks at Cheerwine were kind enough to share the recipe with us below. Boil some water for pasta or toast up some bread for subs and get cooking.

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Cheerwine Tomato-Cheerwine Glazed Meatballs


  • 1 pound lean ground beef
  • 1 egg
  • 2 cups steel cut oatmeal
  • ¼-cup of water
  • ¾-cup fresh chopped parsley
  • 1 cup Cheerwine
  • 1 clove garlic, minced
  • ¾-cup grated Parmesan cheese
  • 1 can crushed tomatoes
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar


  1. Preheat oven to 400°F. In a large bowl, combine ground meat, egg, oatmeal, water, parsley, ½-cup Cheerwine, one clove minced garlic, and Parmesan cheese.
  2. Shape meat mixture into balls and place on parchment lined baking sheet. Bake at 400°F for 25 minutes. Meanwhile, in a stock pot combine crushed tomatoes, ½-cup Cheerwine, soy sauce, and apple cider vinegar and cook over medium heat until thickened.
  3. Remove from heat and pour some glaze into a small bowl (reserving rest for serving) and brush each meatball with glaze.
  4. Return to oven for additional five minutes.
  5. Serve with reserved sauce and enjoy over pasta, in a sub or as an appetizer.

Author: Heidi Billotto,, for Cheerwine.