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Zesty Caribbean Flavors in the meatballs and this creamy, addictive sauce! Gluten- Free and Dairy Free.

Spiced Caribbean Chicken Meatballs in Coconut Milk Gravy

Zesty Caribbean Flavors in the meatballs and this creamy, addictive sauce! Gluten- Free and Dairy Free.

Delicious meatballs with Caribbean Seasonings, herbs, shallots, scallions, ginger and garlic
All the flavors of the Caribbean!

A wonderful main course or the ultimate appetizer.

Zesty Caribbean Flavors in the meatballs and this creamy, addictive sauce! Gluten- Free and Dairy Free.


2 pounds chicken tenderlions, tendons removed, cleaned an dried

1 tablespoon fresh ginger, peeled and chopped

2 medium cloves fresh garlic, peeled, chopped, 1 T.

¼ cup shallots, peeled and chopped

⅓ cup scallions, cleaned, chopped

¼ cup oat flour*, can use breadcrumbs (see note)

3 tablespoons Karen’s Caribbean All-Purpose Seasoning, divided: see recipe

2 ½ tablespoons neutral oil**, safflower or olive oil, or a combination of both

1 ½ cups onion, peeled, sliced ⅓” thick

1 ½ cups fresh pumpkin, peeled, ½” x 1 ½” pieces, or your favorite squash

1 ½ cans coconut milk, do not use “lite”, about 2 ½ cups

1 ½ cups chicken broth, preferably homemade

¼ teaspoon sea salt, more to taste (depends on saltiness of your broth

¼ cup scallions, thinly sliced – for garnish

¼ cup fresh parsley, or cilantro, cleaned, dreid and chopped fine



Make: Karen’s Caribbean All-Purpose Seasoning


To make Meatballs:
Clean and dry the tenderloins (white tough tendons removed with a small knife.) Set aside.
To the bowl of a food processor add ginger, garlic, shallots, scallions and the oat flour.
Pulse 5 time to chop. Scrape down with a rubber spatula. Oat flour stops the mixture from getting too watery.


Add the chicken and TWO tablespoons of the spice seasoning. Turn processor on until for 5 seconds to mix all.
Scrape down with spatula. Run the machine 5 more seconds, or until the mixture is well blended, but do not over process.


Form meatballs – I use a 1 1/2 inch cookie scoop. Scoop a portion, oil your hands, roll meatball, add to a waxed paper lined sheet.
Make 34 meatballs.


Heat a cast iron skillet, add oil, set heat to medium-high. Add half of the meatballs.
HINT: To make the meatballs very round, shake the pan consistently until golden brown all over.
Remove the meatballs to a large plate, add 1/2 tablespoon more oil to the pan, repeat with remaining meatballs.
Add the second batch to the plate. Now add 1 1/2 teaspoon more spice seasoning and a pinch of salt to the meatballs, mix in.


Add onion to the cast iron skillet, might need a drop more oil. Cook over medium- high heat until very golden.
Add the pumpkin, stir to combine, cook 3 minutes. Add 1 1/2 teaspoon spice mixture, stir in, then add coconut milk and chicken broth.
Bring to a boil, then turn down to a simmer.


Two ways to finish the meatballs:
1. Add meatballs to the skillet with the sauce, stir well, cover and cook over a low flame for 15 minutes.
2. Add sauce and meatballs to a large baking pan, add sauce, cover with heavy foil and bake at 350 degrees for 20 minutes.


The sauce will thicken. If too loose, uncover and cook for a few minutes.
If too thick, add some more broth.


To serve:
Make a rice pilaf, portion into bowls, add the meatballs and sauce.
Garnish with sliced scallions and chopped cilantro or parsley.
Fresh sliced mango is also a nice garnish.


Yes – you can use “ground chicken” – will come out nice… but grinding your own chicken – the recipe will be superlative!!


Add extra crushed chili peppers when adding the coconut milk and broth to the pan if you like it spicy – this recipe is mildly spicy.


The recipe may be cut in half – I love to make a full batch, eat them for a few days, or freeze some.

*Add oats to a spice grinder and pulse until a powder.
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

See BLOG for LOTS of photos and information!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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