Serves 12 

Ingredients 

• 1 leek stalk, thinly sliced 

• 1 tbsp olive oil 
• 1 28-ounce can diced tomatoes 
• 1/3 cup fresh basil, chopped 
• 1/3 cup full-fat coconut milk 
• 1 lb ground beef 

• 2 tsp garlic powder 
• 3 tsp dried oregano 
• 2 tsp onion powder 
• 1 tsp mustard powder 
• 1 1/2 tsp salt 

• 1/2 tsp pepper 
• Shredded Parmesan  

Directions 

1. Preheat oven to 400 degrees. 
2. Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper.  
3. Scoop the meat mixture into a ball. 
4. Place meatballs on a baking sheet and bake in oven for 12 – 15 minutes. 
5. Sauté the sliced leek in olive oil on medium-high heat for 4 – 5 minutes 
6. Pour the sautéed leek from the saucepan into a blender an add diced tomatoes (with juice), fresh basil, and coconut milk. For a chunkier texture, pulse and for a creamy texture, blending on medium to high setting. 
7. Pour the tomato basil bisque back into the saucepan and let simmer on low., just to warm throughout.  
8. Once the meatballs are finished cooking, add to the bisque sauce. 
9. Serve with fresh grated parmesan. 

Tip: Opt for no added sugar when using canned diced tomatoes.