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Coconut-Harissa Meatballs
Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.
👥 4 Servings👤 Sahara Bohoskey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Finely chop shallots and garlic. Combine garam masala, half of the shallots, half of the garlic, ½ cup cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; season with pepper. Add pork and mix gently until just combined. Divide into 12 pieces and roll into balls.
medium shallots2
2
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook meatballs, turning occasionally, until browned in spots, 5–⏱️ 8 minutes. Transfer to a plate.
3
Reduce heat to medium; cook remaining shallots and garlic in skillet, stirring often, until garlic is softened, about ⏱️ 2 minutes. Stir in harissa paste, coconut milk, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with pepper. Bring to a simmer, reduce heat to medium-low, and cook until slightly thickened, 6–⏱️ 8 minutes.
medium shallots2
4
Nestle meatballs into sauce; cover and cook ⏱️ 10 minutes. Turn meatballs over; cook, uncovered, occasionally spooning sauce over, until sauce is about the consistency of marinara, 8–⏱️ 10 minutes.
5
Meanwhile, heat remaining ¼ cup oil in a medium saucepan over medium-high. Add beans and ½ tsp. sumac; season with salt and pepper. Cook, stirring and mashing beans and adding up to ¼ cup water a little at a time to loosen if needed, until heated through and almost completely mashed, about ⏱️ 3 minutes.
6
Divide beans among plates; top with meatballs and sauce. Scatter cilantro leaves and sumac over.
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