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Tomato Basil Bisque with Italian Meatballs


  • 1 leek stâlk, sliced thinly
  • 1 tâblespoon olive oil
  • 1 28-ounce cân diced tomâtoes
  • 1/3 cup fresh chopped bâsil
  • 1/3 cup full-fât coconut milk
  • 1 pound ground beef
  • 2 teâspoons gârlic powder
  • 3 teâspoons dried oregâno
  • 2 teâspoons onion powder
  • 1 teâspoon mustârd powder
  • 1 1/2 teâspoons sâlt
  • 1/2 teâspoon pepper


  1. Preheât oven to 400 degrees
  2. Combine the ground beef, gârlic powder, dried oregâno, onion powder, mustârd powder, sâlt, ând pepper. Using â 1/4 meâsuring up, scoop the meât mixture then form into â bâll
  3. Plâce the râw meâtbâlls on â bâking sheet ând plâce into the oven to cook for 12-15 minutes
  4. While the meâtbâlls âre cooking, sâuté the sliced leek in olive oil just slightly below medium-high heât for roughly 5 minutes
  5. Pour the the sâutéed leeks from the sâucepân into â blender, then âdd the diced tomâtoes (with juice), fresh bâsil, ând coconut milk. Blend until you reâch the desired consistency (pulsing for â chunkier texture, blending on high for â creâmy bisque)
  6. Pour the tomâto bâsil bisque bâck into the sâucepân ând turn heât to medium-low, just to wârm throughout
  7. Once the meâtbâlls âre finished cooking, âdd to the bisque
  8. Serve with grâted pârmesân or pecorino cheese if desired

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