Brazil Nut Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit harder on a Sunday than a pot of slow-simmered tomato sauce filling the whole house with the smell of garlic, fennel, and herbs. This is that recipe — a deeply savory, slow-cooked sauce built on crushed San Marzano tomatoes and a rich tomato paste base, loaded with tender meatballs made from a blend of beef and pork. Almond flour stands in as the binder, keeping the meatballs moist and holding everything together without any of the tree nut concerns that can sneak into packaged breadcrumbs or pre-made mixes. The meatballs get roasted at high heat first, so they develop a proper browned crust before they ever touch the sauce — that step alone makes a noticeable difference in flavor. A warm note of turmeric runs through both the meatballs and the sauce, giving the whole dish a subtle depth that feels intentional without being showy. After an hour of low simmering, the sauce thickens into something genuinely special, and the meatballs absorb all of it. Serve over pasta, a grain, or straight from the bowl with torn fresh basil and a drizzle of good olive oil — this is the kind of meal people ask you to make again.
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (85% lean)
- ½ lb ground pork
- 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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