START TO FINISH: 45 minutes (30 minutes active)
SERVINGS: 4
Tender and flavorful, these meatballs are a take on southern Indian kofta, balancing the sharp, green flavor of fresh cilantro with warm spices. Roasted cashews and toasted coconut add richness and texture. We amplified those flavors by using coconut milk in the meatball mixture, as well as in the creamy, spicy tomato sauce in which they are simmered. The meatballs can be shaped up to an hour in advance and refrigerated until ready to cook. Steamed basmati rice or warmed flatbreads are ideal accompaniments.
Don’t skip the step of toasting the shredded coconut. Toasting brought out its nuttiness and subtle sweetness.
½ cup unsweetened shredded coconut
3 tablespoons grapeseed or other neutral oil, divided
1 large yellow onion, finely chopped
5 medium garlic cloves, minced
1¼ cups unsalted roasted cashews
2 cups lightly packed fresh cilantro, divided
1 pound 85 percent lean ground beef
¾ cup coconut milk, divided
1 large egg plus 1 large egg yolk, beaten
2 teaspoons garam masala, divided
Kosher salt and ground black pepper
14½-ounce can crushed tomatoes
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 and set aside, reserving the skillet.
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 garam masala, 2 teaspoons of salt and ½ teaspoon of pepper. Mix well, then shape into sixteen 2-inch meatballs and place on a large plate. 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 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.