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Meatballs and Chickpeas in Leek-Coconut Broth

Ashley Lonsdale

Ashley Lonsdale

September 24, 2025

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 large egg

    lightly beaten

  • 1/4 cup plain full-fat yogurt

  • 4 garlic cloves

    minced

  • 1 tsp. grated ginger

  • 1/2 cup panko breadcrumbs

  • 1/2 pound ButcherBox Regenerative Ground Beef (93/7)

  • 1/2 pound ButcherBox Ground Pork

  • Kosher salt

    such as Diamond Crystal and freshly ground black pepper

  • 2 Tbsp. coconut oil

  • 1 medium leek

    dark green tops reserved for another use (like stock!), rinsed of sand, thinly sliced

  • 3 Tbsp. tomato paste

  • 2 15-ounce can chickpeas, drained

  • 4 cups chicken stock

  • 1 14-ounce can full-fat coconut milk

  • 5 ounces baby spinach

  • Thinly sliced jalapeño chiles

    for serving

Step By Step

Instructions

1
In a medium bowl, whisk together the egg, yogurt, garlic, and ginger. Add the breadcrumbs, ground beef, ground pork, and season with 1 1/4 teaspoons salt and a dusting of black pepper. With lightly oiled hands, roll into heaping tablespoon-sized balls.
2
In a Dutch oven or large pot, heat the coconut oil over medium-high. Add the meatballs in a single layer and cook for 4 to 6 minutes, until browned on two sides but not fully cooked. Transfer the meatballs to a plate. Add a splash of chicken stock and scrape up any browned bits on the bottom of the pot.
3
Add the leeks and season with salt. Cook for 3 to 5 minutes, stirring occasionally, until golden brown. Stir in the tomato paste and cook for a minute or two more, until color deepens. Add the chickpeas and stir to coat with the leek mixture. Add the chicken stock, coconut milk, and bring to a boil. Season the broth with salt and pepper.
4
Cook the soup, covered, for 10 minutes, until flavors meld. Add the meatballs and simmer over medium for about 5 minutes, until just cooked through. Remove from the heat and stir in the spinach. Divide among bowls and garnish with jalapeño slices.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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