Tomato Basil Bisque with Italian 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

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 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

Recipe Source:
https://physicalkitchness.com/tomato-basil-bisque-with-italian-meatballs-paleo-whole30/