½ cup unsweetened shredded coconut
3 Tbl Harissa Extra Virgin Olive Oil, divided
1 large yellow onion, finely chopped
5 large garlic cloves, minced
1¼ cups unsalted roasted cashews
1 bunch cilantro, leaves and tender stems
1 lb lean ground beef, turkey or chicken
¾ cup coconut milk, divided
1 large egg plus 1 large egg yolk, beaten
1 Tbl Madras Curry Powder
1 tsp Garam Masala, divided
Kosher salt and ground black pepper
14½-ounce can crushed tomatoes

Intensely flavorful with amazing texture, these meatballs are all about layering flavors. Harissa Extra Virgin Olive Oil and Madras Curry season the meat and sauce. Roasted cashews and coconut bring in beautiful rich, roasted flavors. This recipe is a multi-step process, but it all happens in the same skillet with no need to clean between. Brilliant!


1.In a 12-inch skillet over medium, toast the coconut, stirring frequently, until golden, about 2 minutes. Transfer to the bowl of a food processor.
2.In the same skillet, heat 2 Tbl Harissa Extra Virgin Olive Oil until shimmering. Add the onion and garlic and cook, stirring, until lightly golden, 7 to 9 minutes. Move half of the onions to a large bowl. Set the other half aside.
3.Add the cashews to the food processor along with the coconut. Pulse until finely ground, about 10 pulses. Add 1 1/2 cups cilantro to the food processor, and process for a few pulses. Remove 1/4 cup of this coconut- cashew-cilantro mixture and set aside for garish. Move the remaining mixture to the large mixing bowl with the onions.
4.To the large mixing bowl with the onions and coconut-cashew mixture, add in the beef, ¼ cup coconut milk, egg, egg yolk, 1 Tbl Madras Curry Powder, ½ tsp Garam Masala and 1 tsp salt. Mix well, then shape into sixteen 2-inch meatballs. Cover with plastic wrap and refrigerate for 10 minutes.
5.The meatballs can also be frozen at this point. Place in the freezer on a sheet pan until frozen. Then transfer the frozen meatballs to a zip top bag. Freeze for up to 6 months.
6.In the same skillet used for the coconut and onions, heat the remaining 1 Tbl Harissa Extra Virgin Olive Oil over medium heat until shimmering. Add the meatballs in a single layer and cook, undisturbed, until browned on the bottoms, 2 to 3 minutes.
7.Add the reserved onion mixture, the remaining ½ cup coconut milk, the remaining 1/2 tsp garam masala and the tomatoes. Stir gently, loosening the meatballs from the pan. Bring to a boil over medium-high. Cover, reduce to medium-low and cook at a gentle simmer until cooked through, 12 to 15 minutes. Taste the sauce and adjust with salt if needed.
8.Serve with fluffy basmati or jasmine rice or with warm naan. Garnish servings with the reserved cashew-coconut mixture and fresh cilantro.

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