Harissa Meatballs with Chickpeas

Tear 2 pieces of bread into bite-sized pieces and add to a large mixing bowl. Add 6 tablespoons canned coconut milk and mash together until a paste is formed.
Add 1 pound ground chicken, 1 pound ground pork, ¼ cup harissa, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 teaspoons kosher salt.
Using clean hands, mix until combined.
Scoop meat mixture into 27 portions using a #24 scoop (3 tablespoons). Roll into balls and arrange on a sheet pan or plate.
Heat 1 tablespoon oil in a large sauté pan or enameled cast-iron braiser over medium heat. Add meatballs in an even layer (cook in batches if needed to avoid crowding) and cook until browned, about 4 minutes, flipping halfway through.
Transfer meatballs to a plate or sheetpan and set aside. Add 1 grated onion and 1 diced tomato to drippings in now-empty pan; season with ½ teaspoon kosher salt. Cook over low heat until softened, scraping up any browned bits, about 6 minutes. Add 1 sliced clove garlic and cook 1 minute.
Add remaining ¼ cup harissa and cook 1 minute. Stir in remaining canned coconut milk; bring to a simmer over medium-high heat then add meatballs and stir to combine.
Pour 1 can drained chickpeas over top; cover and cook 7 minutes, stirring halfway through.
Season to taste with salt and pepper then serve over cooked rice with cilantro.