Tomato Basil Bisque with Italian Meatballs

Step 1

Preheat oven to 400 degrees

Step 2

Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/4 measuring up, scoop the meat mixture then form into a ball

Step 3

Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes

Step 4

While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes

Step 5

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)

Step 6

Pour the tomato basil bisque back into the saucepan and turn heat to medium-low, just to warm throughout. Add the honey or agave if desired (this helps cut the acidity a bit - add more sweetener as needed)

Step 7

Once the meatballs are finished cooking, add to the bisque

Step 8

Serve with grated parmesan or pecorino cheese if desired