• 1 leek stalk, sliced thinly
  • 1 teaspoon olive oil
  • 1 28-ounce can low-sodium diced tomatoes
  • 1/3 cup fresh basil, chopped
  • 1/3 cup light coconut milk
  • ½ lb 93% lean ground beef
  • 2.6 ounces TVP (use food scale to measure), mixed with 6 oz. boiling water to reconstitute
  • 2 teaspoons garlic powder
  • 3 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 1 teaspoon mustard powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper


  1. Preheat oven to 400 degrees F. Lightly oil a sheet pan or line with a sheet pan with parchment paper.
  2. Combine the ground beef, reconstituted TVP, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/8 cup measuring cup, form the mixture into 14 meatballs.
  3. Place the meatballs on the prepared sheet pan and bake in the oven for 12-15 minutes until the meatballs are cooked through.
  4. While the meatballs are cooking, heat the olive oil in a large saucepan on medium-high heat and add the leeks. Sauté for about 5 minutes or until the leeks have softened.
  5. 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).
  6. Pour the tomato bisque back into the saucepan and turn heat to medium-low, to warm throughout.
  7. Once the meatballs are finished cooking, add to the bisque.

*Cooking Tip: If purchasing one pound of beef, try doubling the recipe and freezing half to enjoy later!

Makes about 5 servings (including ~3 meatballs)
Serving size: 1 cup


Calories 153
Fat 4.1g
Saturated Fat 1.6g
Cholesterol 387mg
Sodium 387mg
Potassium 483mg
Carbohydrate 18g
Fiber 6.9g
Sugar 6.4g
Protein 14.8g

Recipe adapted from Physical Kitchness