Do you know how it feels to drive through your neighborhood when each ha their creepy lights and apparitions swinging from trees, at that point pumpkins and gords everywhere on their doorsteps, at that point Griswold-style Christmas yards – and you maneuver into your garage to like, one little wreath holding tight your entryway? It's miserable folks.
A dairy free and Whole30 consistent solace style soup pressed with flavor and healthy meatballs!
- 1 leek stalk, sliced thinly
- 1 tablespoon olive oil
- 1 28-ounce can diced tomatoes
- 1/3 cup fresh chopped basil
- 1/3 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
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 degrees
- 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
- 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
Read more our recipe Turkey Sausage Meatballs In Sage Cream Sauce #dinner #lunchrecipe
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