Spice N' Herbs Seasoning 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis sweet and savory dish by @creoleseoul will have you coming back for seconds. These chicken meatballs pair perfectly with sweet potatoes covered with a chicken coconut gravy that is fresh, filling, and flavorful!
Ingredients
-
Meatballs:
-
1 pound ground chicken
-
2 shallots, grated
-
1 teaspoon minced garlic
-
1 cup panko breadcrumbs
-
1/2 cup grated Parmesan cheese
-
1 tablespoon parsley, fine chopped
-
1 egg
-
1 teaspoon Italian seasoning
-
1-2 teaspoons red pepper flakes
-
Tony’s Spice N’ Herbs Seasoning, to taste
-
olive oil spray
-
Sage Butter Sweet Potatoes:
-
4 pounds sweet potatoes
-
1/2 cup butter
-
4 sage leaves, minced
-
1/3 cup coconut milk or heavy cream
-
1/4 teaspoon cinnamon ground
-
Tony’s Original Creole Seasoning, to taste
-
Coconut Gravy:
-
3 tablespoons butter
-
3 tablespoons flour
-
2 cups chicken broth
-
1/2 cup coconut milk or heavy cream
-
Tony’s Original Creole Seasoning, to taste
- Clear
Directions
- Preheat oven to 400°F.
- Add all meatball ingredients to a bowl. Use a plastic spatula or your hands to mix everything together until fully combined, but don’t over mix.
- Portion out your meat mix into tablespoon sizes (2-3 tablespoon sizes, if you want bigger meatballs), and roll them in your hands to create balls. Repeat until you use all of the meat mixture.
- Spray baking rack with olive oil, and line up your meatballs ½ inch to an inch apart.
- Generously spray olive oil on top of all meatballs before placing them in the oven. Bake for 15-20 minutes, or until meatballs are browned and fully cooked. Once done, remove from oven and set aside.
- While the meatballs are cooking, peel your sweet potatoes and cut into chunks. Place in a large pot, cover with water and boil them until they are tender.
- While the sweet potatoes are boiling, place butter in the microwave for 5-10 seconds just to soften, but don’t melt.
- Place butter in a bowl along with the minced sage, and use a fork to combine into an herb compound butter. Place in fridge.
- Once potatoes are done, turn off heat, strain out the water, and add potatoes back to the pot. Add in the sage butter, cinnamon, and coconut milk/heavy cream, use a hand mixer on low speed or a fork to combine.
- To make the gravy, heat a skillet over medium heat and add the butter. When the butter is melted and foaming stir in the flour. Continue to stir for 2-3 minutes or until the roux is a peanut butter color.
- Slowly stir in the chicken broth and lower heat to a simmer.
- Add the meatballs to the gravy and lower the heat to medium-low. Spoon gravy over the meatballs.
- Cover the skillet and cook the meatballs for 10-15 minutes, stirring occasionally.
- Add the coconut milk/heavy cream, and some finely chopped parsley and stir.
- To serve, add sweet potatoes to a plate along with the meatballs, and ladle gravy over the meatballs and around the plate.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe