Skip to main content
LoginSign Up
Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce

Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce

By Sandra Rose GluckFebruary 5, 2018

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This take on Indian kofta (meatballs) includes roasted cashews and coconut, both of which add richness and texture to the dish. 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.

Tip

Don’t skip the step of toasting the shredded coconut. Toasting brought out its nuttiness and subtle sweetness.

Ingredients
  • ½

    cup unsweetened shredded coconut

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    large yellow onion, finely chopped

  • 5

    large garlic cloves, minced

  • 1 ¼

    cups unsalted roasted cashews

  • 2

    cups packed fresh cilantro leaves and tender stems, 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

  • 1

    14½-ounce can crushed tomatoes

Step 1

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, spreading it in an even layer. Refrigerate until slightly cooled, about 5 minutes. Set the skillet aside.

Step 2

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 the garam masala, 2 teaspoons of salt and ½ teaspoon of pepper.

Mix well, then shape into sixteen 2-inch meatballs. Cover with plastic wrap and refrigerate for 10 minutes.

Step 3

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 of 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.

Step 4

Transfer to a serving platter and sprinkle with the remaining ½ cup cilantro and the reserved cashews.