Coconut-Harissa Meatballs

• porce: 4 servings

Ingredience

2 medium shallots

4 garlic cloves

1 tsp. garam masala

½ cup finely chopped cilantro, plus leaves for serving

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

Freshly ground black pepper

1 lb. ground pork

1 Tbsp. plus ¼ cup refined coconut oil, room temperature

⅓ cup harissa paste

1 13.5-oz. can unsweetened coconut milk

2 15-oz. cans white beans, rinsed

½ tsp. sumac, plus more for serving

Pokyny

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.

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.

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.

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.

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.

Divide beans among plates; top with meatballs and sauce. Scatter cilantro leaves and sumac over.