Tomato Basil Bisque with Meatballs

1 leek stalk, sliced thinly
1 tablespoon olive oil
1 28-ounce can diced tomatoes
⅓ cup fresh chopped basil
⅓ cup full-fat coconut milk
1 pound ground beef
2 teaspoons garlic powder
3 teaspoons dried oregano
2 teaspoons onion powder
1 teaspoon mustard powder
1½ teaspoons salt
½ teaspoon pepper

Preheat oven to 400 degrees.
Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a ¼ measuring cup, scoop the meat mixture then form into a ball.
Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes.
While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes.
Pour the the sautéed leeks from the saucepan into a blender, then add the diced tomatoes (with juice), fresh basil, and coconut milk. Blend until you reach the desired consistency (pulsing for a chunkier texture, blending on high for a creamy bisque).
Pour the tomato basil bisque back into the saucepan and turn heat to medium-low, just to warm throughout. Once the meatballs are finished cooking, add to the bisque. Serve with grated parmesan or pecorino cheese if desired.

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