Chorizo Meatballs with Hot Honey Sauce

^{This post has been sponsored by Miller's. All opinions expressed are my own.}

Are you tired of forgettable finger food? Have you had enough of game day appetizer trays that leave you entirely unsatisfied? If so, it's time to kick things up with our Chorizo Meatballs served alongside a Hot Honey Sauce. The meatballs combine the spicy-smoky goodness of chorizo sausage with grilled garlic and the bold chili goodness of Miller's Banana Pepper Sauce. These meatballs are smoky, spicy, and deliciously moist, with a crispy brown exterior.

Our good friends over at Miller's are working overtime, since their Banana Pepper Sauce is not only the secret ingredient in the meatballs, but we're also mixing it into a quick honey dipping sauce for the sausage balls. This layered approach means that every bite delivers that signature Miller's combo of bolo chili flavor, background heat, and subtle fruity tang. However, what really makes this work deliciously is the Banana Pepper Sauce complements the chorizo and grilled garlic.

Best of all, however, is that the recipe couldn't be simpler to bring together. Whether you're a seasoned home chef or a newcomer to the kitchen, this recipe is for you. So, without delay, let's dive in. Read on for a recipe overview, complete ingredient checklist, and a printable recipe card.

Recipe Overview - Chorizo Meatballs with Hot Honey Sauce

Taste and Texture

Prepared with chorizo sausage, these meatballs are packed with bold, meaty flavor, set against a spicy and smoky foundation. Miller's Banana Pepper Hot Sauce provides tangy heat and distinctive vinegar-forward brightness that helps cut through the richness of the sausage. Meanwhile, we've grilled garlic for some caramelized depth, and we're adding in fresh parsley and scallions for herbal brightness. Meanwhile, the meatballs feature creamy pockets of melted Colby Jack cheese, which really plays beautifully with the chorizo. In terms of texture, these meatballs feature a crispy golden exterior, with a juicy interior courtesy of the air-fryer, which is so much easier than standing over a hot cast-iron pan frying the meatballs.

Difficulty Level

Beginner-friendly. Courtesy of the air-fryer, this recipe is easily beginner-friendly. All we're doing is grilling some garlic, then mixing the ingredients for the meatballs, followed by forming them into bite-sized portions. After that, we pop them in the air-fryer, let them crisp up, and we're done. The air-fryer method is very nearly foolproof when it comes to achieving proper texture and crispness for the meatballs. Still, I do recommend checking the meatballs with an instant-read thermometer.

Preparation Process

From start to finish, we're looking at a total recipe time of no more than 40 minutes, with only about 15-20 of those minutes being hands-on active prep work. We start with grilling the garlic (about 5 minutes), and then we prepare and mix the ingredients for the meatballs (about 10 minutes). From there, we form the meatballs (5-10 minutes), and then air-fry them (15-20 minutes). We're using Miller's Banana Pepper Hot Sauce both as an ingredient in the meatball mixture and as a dipping sauce for serving, creating layers of chili sauce goodness. Remember to check the internal temperature of the meatballs with an instant-read thermometer, aiming for a temperature of 160 degrees F.

Pairings

• Game Day Fare: Buffalo wings, onion rings, nachos, and jalapeno poppers would be my go-to pairings for a game day feast.
• Beverages: A cold beer would be the classic choice. Think light lagers to balance the heat, or IPAs to complement the spicy chorizo.
• Wine Pairings: An off-dry Riesling or Gewurztraminer would be delicious, as would a decent Spanish Tempranillo.

Ingredient Checklist - Chorizo Meatballs with Hot Honey Sauce

For the Meatballs

• 16 oz chorizo sausage
  • Fresh Chorizo: This recipe works best with fresh, casing-less chorizo. We need the moisture and fat from fresh chorizo to incorporate into the meatballs. By contrast, dried chorizo will result in hard, dry meatballs.
  • Why Chorizo? For the flavor and spice. The background heat and smokiness from the chorizo form a big part of the flavor profile.
  • Beef Chorizo or Pork Chorizo? Entirely preference, as both will work in today's recipe.
• 2 cloves garlic, grilled
  • Why Grill the Garlic: Grilling garlic mellows its bite and helps bring out its natural sweetness, while also adding a bit of smokiness.
  • Caramelization: The caramelized notes from grilled garlic work deliciously with Miller's Banana Pepper Sauce.
• 3 Tablespoons Fresh Italian Parsley, chopped
  • Flat-Leaf or Curly Leaf? Always use flat-leaf parsley unless a recipe specifically calls for curly leaf parsley. The reason is that flat-leaf parsley has fresh, herbal notes that are entirely absent in curly leaf parsley, which more or less "tastes like nothing." This is why curly leaf parsley is almost exclusively used as a garnish.
• Half Cup Chopped Scallions (2-3 scallions)
  • White and Green: Use both the white and green portions for fuller flavor.
  • Why Scallions? Scallions provide mild onion flavor but without the oniony bite that could risk overpowering the meatballs.
• Half cup Panko breadcrumbs
  • Why Panko? Helps bind together the ingredients while maintaining a moist and tender interior. I find that panko achieves a lighter, juicier meatball than standard breadcrumbs.
  • Substitution: Standard breadcrumbs will get the job done just fine if they're all you've got on hand, but I do recommend panko.
• 2 Tablespoons Miller's Banana Pepper Sauce
  • The Star of the Show: Brings mild heat and delicious chili pepper goodness. This award-winning Banana Pepper Sauce is made with vine-ripened peppers that have been picked at the peak of their freshness, creating a sweet and spicy pepper sauce with bold, chili pepper flavor.
  • Why It Works: The Miller's Banana Pepper Sauce melds beautifully with the flavor of the chorizo sausage, complementing the meat perfectly. It also brings some extra chili goodness to the mix and a bit of moisture.
• 1 Egg
  • Binding: The egg works to bind the meatballs together, ensuring that they won't fall apart during frying.
  • Beat Before Adding: I recommend beating the eggs slightly before adding to ensure proper and even distribution.
• 1 teaspoon sugar
  • Caramelization: Helps to caramelize the meat during frying.
• Half cup Colby Jack Cheese, grated
  • Brings Richness: Colby Jack brings some creamy richness without competing with the chorizo or Miller's Hot Sauce. Instead, it works to complement both beautifully.
  • Substitution: Monterey Jack, mild cheddar, or pepper jack would all work well.

For the Garnish

• Italian Parsley, Chopped
  • Garnish: Provides fresh garnish and some color contrast, while also reinforcing the herb flavors.
• Scallions, Chopped
  • Garnish: Some bright color and mild oniony flavor.

For the Dipping Sauce

• 2 Tablespoons Miller's Banana Pepper Sauce
  • The Star of the Show: The secret ingredient for the dipping sauce. The chili goodness found in Miller's Banana Pepper Sauce deliciously complements the meaty richness and spicy notes of the meatballs, combining to create your next Game Day favorite starter.
• 3 Tablespoons Honey
  • What Type of Honey? I opted for raw honey, since it provides a more complex flavor profile than processed.
  • Contrast: The sweetness of the honey works beautifully to contrast against Miller's Banana Pepper Sauce, creating a delicious combination of flavors that works so well with the meatballs.

Tips for Success

Chorizo Handling and Signs of Quality

Before doing anything, let the chorizo come to room temperature before handling it. For this recipe, working with room temperature meat is vastly preferable, as it facilitates even mixing and easier handling. If you've purchased chorizo sausage, rather than loose chorizo chop meat, we start things off by removing the sausage from its casing and then crumbling up the meat. Here's where you check for quality. Fresh, quality chorizo should have a moist and sticky texture, with a well-spiced aroma. There should also be visible seasonings throughout the sausage meat. With that said, if your chorizo feels very wet or overly oily, you might consider draining the excess fat before mixing to prevent greasy sausage balls - but this is entirely optional.

Gentle Mixing

If you want tender sausage balls, you need to mix gently, and only enough for the ingredients to be combined and the meatballs to be formed - and then stop. Overmixing develops the proteins too much and brings air into the mixture, both of which create dense, dry meatballs. Yes, the mixture will look slightly loose, but that's fine. Stop mixing as soon as there are no dry breadcrumbs visible.

Uniform Sizing

Uniform size is crucial for even cooking. Different-sized sausage meatballs will finish cooking at different times. To help facilitate even sizing, use a small cookie scooper - or aim for about 1 and a half tablespoons of sausage mix per meatball. This is a size #40 scoop.

Make-Ahead

This recipe can indeed be made ahead. Here's how: Start by forming the sausage meatballs, and then place them on parchment-lined baking sheets. Then cover them with cling wrap and store them in the fridge for up to 24 hours.

Air-Fryer Technique

For this recipe, pre-heat your air-fryer to 375 degrees F for 3-5 minutes. After that, add in the sausage meatballs. This ensures immediate searing and better browning. However, make sure not to overcrowd the basket, as we want enough room for even and quick airflow between the meatballs. At the midway point, turn the meatballs over for even browning and cooking on all sides, as directed in the recipe card.

Print

And those are our Chorizo Meatballs with Hot Honey Sauce. Be sure to grab a bottle of Miller's Banana Pepper Sauce; you won't be disappointed, I promise. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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