Tomato Basil Bisque with Italian Meatballs (Paleo, Whole30)
My love for Pinterest is back in full-swing, and I ain't mad about it because this recipe popped up from physicalkitchness.com, and it is one tasty dish! Very easy too with minimal ingredients and spices that most people can find in their pantry. Hope you like it just as much as I did! And feel free to substitute ground turkey for the beef.
- 1 small leek, sliced thinly (chop off some of the green at the very top and discard)
- 1 tablespoon olive oil
- 1 28-oz can diced tomatoes
- 3 TB tomato paste
- ⅓ cup fresh chopped basil (+ more for topping)
- ⅓ cup full-fat coconut milk (maybe more depending on your preference)
- 1 pound grass-fed ground beef (I used 85% lean)
- 2 teaspoons garlic powder
- 3 teaspoons dried oregano
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 1 teaspoon salt + more to taste for the bisque
- ½ teaspoon pepper
- Preheat oven to 400°F.
- Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, & pepper in a medium bowl (Do not over-mix or they'll become tough). Roll meat mixture into about 16 balls.
- Place the raw meatballs on a baking sheet lined with aluminum foil (for easy clean-up!) and place into the oven to cook for about 10-12 minutes.
- While the meatballs cook, sauté the sliced leek in olive oil over medium heat for about 5-6 minutes.
- Pour the the sautéed leeks into a blender. Add the diced tomatoes (do not drain), tomato paste, fresh basil, and coconut milk. Blend until you reach the desired consistency -- pulse for a chunkier texture or blend on high for a creamy bisque.
- Pour the tomato basil bisque back into the saucepan and turn heat to medium-low to warm throughout. Taste and adjust salt/pepper/spices. I had to add some salt to bring out the flavor more. Place the meatballs in the bisque when they are done cooking.
- Serve with grated parmesan and fresh basil for a delicious final touch.