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Milk Street Recipe

Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce (Tuesday Nights)

45 minutes (30 minutes active)

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.

Ingredients
Directions
  1. 01
    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 and set aside, reserving the skillet.
Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce (Tuesday Nights)

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