Anti Inflammatory Sunday Sauce with Herb-Spiced Meatballs

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

Anti Inflammatory Sunday Sauce with Herb-Spiced Meatballs

This is the kind of slow-simmered, deeply savory pot that makes the whole house smell incredible on a Sunday afternoon. The meatball blend of beef and pork gets layered with fennel seeds, turmeric, and fresh parsley before roasting at high heat, which builds a gorgeous crust and locks in flavor before they ever hit the sauce. Almond flour stands in for traditional breadcrumbs, keeping things grain-free without sacrificing the tender, juicy texture you want from a great meatball. The sauce itself is built on extra virgin olive oil, San Marzano tomatoes, and a double hit of turmeric — an ingredient that shows up in both the meatballs and the sauce for a reason, since it's one of the most well-studied spices when it comes to supporting a low-inflammation lifestyle. Everything simmers together low and slow for up to an hour, letting the meatballs soak up the rich, herb-forward tomato base until the whole pot becomes something greater than the sum of its parts. Finished with torn fresh basil and a drizzle of olive oil, this recipe serves six and works beautifully over pasta, polenta, or any grain you love.

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Ingredients

6 servings

For the meatballs

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef Organic Prairie Organic 100% Grassfed 85% Lean 15% Fat Ground Beef 16 oz. Pack Hannaford 85% Lean 15% Fat Grass Fed Ground Beef 16 oz
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½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup almond flour
2 large eggs
¼ cup fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 tsp fennel seeds, lightly crushed
½ tsp ground turmeric
½ tsp dried oregano
1 tsp kosher salt
½ tsp black pepper

For the sauce

3 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely diced
5 cloves garlic, thinly sliced
¼ tsp red pepper flakes
2 cans (28 oz each) whole peeled san marzano tomatoes
1 can (6 oz) tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp ground turmeric
1 tsp kosher salt, plus more to taste

For serving

¼ cup fresh basil leaves, torn
2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the ground beef, ground pork, almond flour, eggs, parsley, minced garlic, fennel seeds, turmeric, dried oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks remain.
2
Roll the meat mixture into balls about 1½ inches in diameter (roughly 24 meatballs) and arrange them in a single layer on a rimmed baking sheet. Drizzle with 1 tbsp of the olive oil and roll to coat.

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