Blogger Jateng

Tomato Basil Bisque with Italian Meatballs (paleo + Whole30)

Tomato Basil Bisque with Italian Meatballs (paleo + Whole30)


We've used equal amounts of ground beef and ground pork. You could also use a third each of ground beef, pork and veal.

Ingredients

  • ⅓ cup coconut milk
  • ⅓ cup fresh chopped basil
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon pepper
  • 1 28-ounce can plum tomatoes
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon mustard powder
  • 1½ teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 teaspoons dried oregano

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine the ground beef, garlic powder, breadcrumbs, dried oregano, onion powder, mustard powder, salt, and pepper. Form the meat into small meatballs with your hands.
  3. Place the uncooked meatballs on a baking sheet and place into the oven to cook for 12-15 minutes.
  4. Pour the olive oil, tomatoes (with juice), fresh basil, and coconut milk into a blender. Blend until you reach the desired consistency you prefer. I like it to be nice and smooth.
  5. Pour the tomato basil bisque back into the saucepan and turn heat to low, just to warm throughout.
  6. Once the meatballs are finished cooking, add them to the bisque.
  7. Serve with grated parmesan or pecorino cheese on top, if desired. Sprinkle some fresh basil on top (optional). Enjoy!