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Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce (Tuesday Nights)
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.
4
Servings
Tip
Don’t skip the step of toasting the shredded coconut. Toasting brought out its nuttiness and subtle sweetness.
45 minutes
30 minutes active
Ingredients
-
½
cup unsweetened shredded coconut
-
3
tablespoons extra-virgin olive oil, divided
Directions
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01In 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.
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