Preheat oven to 400° F and line a baking sheet with parchment paper.
Combine all meatball ingredients and be sure not to over mix to avoid making your meat tough.
Roll meatballs into desired size and place on the sheet.
Bake for around 15-20 minutes depending on the size.
While the meatballs are in the oven, begin to sauté leek in avocado oil in a skillet over medium heat until fragrant.
Move leeks into a blender and add the marinara and the solidified coconut milk from the can (should be about 1/3 C or so).
Blend until completely smooth and creamy and pour into your skillet to heat.
Once meatballs are done, add them to the skillet and cover in sauce.
Serve warm topped with basil (optional) and cracked black pepper.
