Cashew-Coconut Meatballs with Spiced Tomato Sauce

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Tip: Don’t skip the step of toasting the shredded coconut. Toasting brought out its nuttiness and subtle sweetness.

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  • 4

Ingredients

  • 1/2 CUP UNSWEETENED SHREDDED COCONUT
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • 1 LARGE YELLOW ONION, FINELY CHOPPED
  • 5 LARGE GARLIC CLOVES, MINCED
  • 1 1/4 CUPS UNSALTED ROASTED CASHEWS
  • 2 CUPS PACKED FRESH CILANTRO LEAVES AND TENDER STEMS, DIVIDED
  • 1 POUND 85 PERCENT LEAN GROUND BEEF
  • 3/4 CUP COCONUT MILK, DIVIDED
  • 1 LARGE EGG PLUS 1 LARGE EGG YOLK, BEATEN
  • 2 TEASPOONS GARAM MASALA, DIVIDED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1 14 1/2-OUNCE CAN CRUSHED TOMATOES

Preparation

Step 1

In a 12-inch skillet over medium, toast the coconut, stirring frequently, until golden, about 2 minutes. Transfer to a large bowl and set aside. In the same skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the onion and garlic and cook, stirring, until lightly golden, 7 to 9 minutes. Transfer to a small plate, spreading it in an even layer. Refrigerate until slightly cooled, about 5 minutes. Set the skillet aside.

In a food processor, pulse the cashews until finely ground, about 10 pulses. Set aside ¼ cup. To the remaining cashews, add 1½ cups of the cilantro and process until finely chopped, about 30 seconds. Transfer to the bowl with the toasted coconut, then add ⅓ cup of the cooked onion mixture, the beef, ¼ cup coconut milk, the eggs, 1 teaspoon of the garam masala, 2 teaspoons of salt and ½ teaspoon of pepper. Mix well, then shape into sixteen 2-inch meatballs. Cover with plastic wrap and refrigerate for 10 minutes.

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the meatballs in a single layer and cook until browned on the bottoms, 2 to 3 minutes. Add the remaining onion mixture, the remaining ½ cup coconut milk, the remaining 1 teaspoon garam masala, 1 teaspoon of salt, ¼ teaspoon pepper 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.

Transfer to a serving platter and sprinkle with the remaining ½ cup cilantro and the reserved cashews.

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