Skip to main content
Recipes
November 2021

Coconut-Harissa Meatballs

By Sahara Bohoskey

4.7

(52)

CoconutHarissa Meatballs recipe

In this hearty weeknight meal from recipe developer Sahara Henry Bohoskey, juicy pork meatballs get seared in a skillet, then simmered in a rich sauce of coconut milk and harissa. Henry Bohoskey’s preferred harissa is New York Shuk brand—it’s thick, punchy, and just spicy enough—but for bonus points go ahead and make your own. We like these saucy meatballs over mashed white beans, but they’re also good with polenta or orzo.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 6

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

Explore Bon AppétitDinnerMainEasyMeatballHarissaGround PorkPorkMeatCoconut MilkWhite BeanBeanVegetableGluten-FreeDairy-FreeNut-FreeWeeknight Meals