Gluten-Free Cherry Coke & Jalapeño Meatballs
- 1 package (13 oz.) Rosina Gluten-Free Italian Style Meatballs
- ¼ cup brown sugar
- ¼ cup Cherry Coke
- 1 tablespoon pineapple tidbits
- 1 jalapeño, seeded and diced
Preheat oven to 350°F and arrange meatballs on a baking sheet. Bake for 20-25 minutes. To make the glaze, combine the brown sugar, cherry coke, pineapple and jalapeño. Bring it to a boil while stirring occasionally, cook over medium heat for 7 to 10 minutes until it’s a thick syrup. Remove the meatballs from the oven and add to the saucepan with the glaze mixture. Stir meatballs to coat with the glaze. Serve as an appetizer with toothpicks.