Recipe By The Body Chef
Published Nov 19th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 8 servings Calories 228.4

Miami is such a cosmopolitan city that almost every culture’s food is well represented here. A Swedish friend served me this dish at her South Beach apartment once, and I couldn’t help to make it a family tradition. I revised her meatball recipe and created this original fusion. Serve with toothpicks sitting in sauce.

Recipe Ingredients

  • 1 pound lean ground turkey
  • ½ cup Parmesan cheese
  • ½ cup cornmeal (such as PAN®)
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 jalapeno pepper, finely chopped
  • 2 (12 fluid ounce) cans or bottles Mexican beers
  • 1 (12 ounce) bottle chili sauce
  • ½ cup pickle relish
  • ¼ cup tequila

Cooking Directions

  1. 1 Combine turkey, Parmesan cheese, cornmeal, Worcestershire sauce, egg, and jalapeno pepper together in a bowl; form into meatballs.
  2. 2 Mix beer, chili sauce, pickle relish, and tequila in a separate bowl until sauce is evenly combined. Transfer sauce to a saucepan and add meatballs.
  3. 3 Simmer meatballs in the sauce over medium-low heat until meatballs are cooked through, about 30 minutes.

Nutrition Facts

  • Calories 228.4
  • Carbohydrate 17.5 g
  • Cholesterol 69.6 mg
  • Fat 6.6 g
  • Fiber 0.6 g
  • Protein 15.2 g
  • Saturated Fat 2.2 g
  • Sodium 341 mg
  • Sugar 5.6 g

Chef's Notes

Substitute Italian bread crumbs for the cornmeal, if desired.


  1. Just used the sauce with a premade frozen meatball. Although I didn't love the sauce many of our party guests did! Sauce is VERY runny and does not thicken over time--keep this in mind.
  2. Loved. YUM. These would be great with the sauce thickened up over rice... or in a sandwich