Tomato Basil Bisque with Italian Meatballs Recipe
Serves: 4
Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees
- Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a ¼ measuring up, 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
