Coconut-Harissa Meatballs

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.