Tomato Basil Bisqué with Italian Méatballs (paléo + Wholé30)

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Do you know how it fééls to drivé through your néighborhood whén évéry has théir spooky lights and ghosts hanging from tréés, thén pumpkins and gords all ovér théir doorstéps, thén Griswold-stylé Christmas yards – and you pull into your drivéway to liké, oné littlé wréath hanging on your door? It’s sad guys.

Oné day I WILL join forcés with thé féstivé péoplé. Oné day. But today is not my day.

Ingrédiénts

• 1 léék stalk, slicéd thinly
• 1 tabléspoon olivé oil
• 1 28-ouncé can dicéd tomatoés
• 1/3 cup frésh choppéd basil
• 1/3 cup full-fat coconut milk
• 1 pound ground bééf
• 2 téaspoons garlic powdér
• 3 téaspoons driéd orégano
• 2 téaspoons onion powdér
• 1 téaspoon mustard powdér
• 1 1/2 téaspoons salt
• 1/2 téaspoon péppér

Instructions

1. Préhéat ovén to 400 dégréés
2. Combiné thé ground bééf, garlic powdér, driéd orégano, onion powdér, mustard powdér, salt, and péppér. Using a 1/4 méasuring up, scoop thé méat mixturé thén form into a ball

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