Caffeine Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered, deeply savory sauce that makes the whole house smell incredible on a lazy Sunday afternoon. A blend of ground beef and ground pork forms the base of the meatballs, seasoned with fennel seeds, turmeric, parsley, and garlic before being roasted at high heat until beautifully browned — that step alone builds serious flavor before a single meatball hits the pot. The sauce starts with a patient soften of onion and garlic, then tomato paste cooked down to a rich brick-red, followed by hand-crushed San Marzano tomatoes that simmer low and slow until everything melds into something truly special. Because every ingredient here is naturally free of stimulants — no coffee, no tea, no chocolate, no hidden additives — this is a completely worry-free comfort meal you can enjoy any time of day without a second thought. Almond flour stands in for breadcrumbs in the meatballs, keeping them tender and holding them together beautifully through that long, gentle braise. Finished with torn fresh basil and a drizzle of good olive oil, this is the kind of dish you'll want to spoon over pasta, polenta, or whatever grain you have on hand — and then make again the following weekend.
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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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