Description
Delicious chorizo meatballs served with a spicy hot honey sauce, perfect for quick meals or entertaining.
Ingredients
Scale
- 16 oz (454 g) chorizo sausage
- ½ cup (60 g) panko breadcrumbs
- 2 cloves garlic, grilled and minced
- 1 large egg
- ½ cup (50 g) Colby Jack cheese, grated
- 3 tablespoons fresh Italian parsley, chopped
- ½ cup (approximately 30 g) chopped scallions
- 2 tablespoons Miller’s Banana Pepper Sauce
- 3 tablespoons honey
Instructions
- Step 1: In a small bowl, combine 2 tablespoons Miller’s Banana Pepper Sauce and 3 tablespoons honey. Stir well and set aside to allow flavors to meld.
- Step 2: In a mixing bowl, add the chorizo sausage, panko breadcrumbs, grilled and minced garlic, egg, grated Colby Jack cheese, chopped fresh Italian parsley, and chopped scallions. Gently mix the ingredients just until uniformly combined. Avoid overmixing to keep the meatballs tender and prevent them from becoming dense.
- Step 3: Using about 1 rounded tablespoon of the mixture, form meatballs by rolling the mixture into smooth, uniform balls. Keeping size consistent helps ensure even cooking throughout.
- Step 4: Set your air fryer to 400°F (204°C) and allow it to preheat for approximately 5 minutes. Preheating promotes a crispy exterior and even cooking.
- Step 5: Place the formed meatballs in a single layer inside the air fryer basket, taking care they are not touching to allow air circulation. Cook for 15 minutes, rotating or turning the meatballs halfway through the cooking time to ensure even browning on all sides. Use a meat thermometer to check that the internal temperature has reached 160°F (71°C) for safe consumption. Look for a golden-brown exterior as a visual indicator of doneness.
- Step 6: Plate the cooked chorizo meatballs and serve warm with the prepared hot honey dipping sauce on the side. Use the sauce to complement the spicy, savory flavor with sweet heat. Optionally, garnish with additional fresh parsley or a drizzle of Miller’s Banana Pepper Sauce.
Notes
- Room Temperature: Store meatballs in an airtight container at room temperature away from direct sunlight for up to 2 days. Consume promptly.
- Refrigeration: Place meatballs in an airtight container and refrigerate for up to 4 days. Reheat gently to preserve moisture and flavor.
- Freezing: Wrap individual meatballs in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use chorizo with higher fat content (16 oz recommended) to ensure juicy meatballs and prevent dryness.
- Avoid overmixing the meatball mixture to keep them tender instead of dense. Mix only until combined.
- Preheat the air fryer for 5 minutes at 400°F to achieve a golden, crispy exterior.
- If meatballs stick to the basket, lightly coat the air fryer basket with about 1 tablespoon of oil before cooking.
- Rotate meatballs halfway through the cooking time for even browning and consistent doneness.
- Check the internal temperature with a meat thermometer to confirm 160°F has been reached for safety.
- If the dipping sauce is too thick, stir in 1 tablespoon of warm water to loosen it to your preferred consistency before serving.
Nutrition
- Serving Size: 1 meatball