Combine ground meat, garam masala, half of the shallots, half of the garlic, ½ cup cilantro, 1 teaspoon kosher salt and black pepper in a large bowl. Mix until just combined. Divide and roll into 12 balls.
Heat 2 tablespoons oil in a large skillet over medium-high. Cook meatballs, turning occasionally, until browned all over, 6–8 minutes. Transfer to a plate.
Reduce heat to medium. Saute remaining shallots and garlic with remaining 2 tablespoons oil in skillet, stirring often, until garlic is softened, about 2 minutes. Stir in harissa paste, coconut milk, and 1/2 teaspoon kosher salt. Bring to a simmer, reduce heat to low, and cook until slightly thickened, 6–8 minutes.
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.
Serve meatballs over steamed rice topped with the sauce. Scatter cilantro leaves over.