Carrageenan Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered Sunday sauce that fills the whole house with the smell of garlic, tomatoes, and herbs — the sort of meal that makes everyone wander into the kitchen asking when it'll be ready. The meatballs are a blend of beef and pork, bound with almond flour and eggs instead of breadcrumbs, and seasoned with fennel seeds, turmeric, and fresh parsley for a depth of flavor that goes well beyond the usual. They roast in a hot oven first, picking up a beautiful brown crust before they ever hit the sauce. Carrageenan is a common additive in processed and packaged foods, but this recipe is built entirely from whole, unprocessed ingredients — canned San Marzano tomatoes, tomato paste, olive oil, and fresh aromatics — so there's nothing hidden to worry about. The sauce itself gets a long, low simmer with the meatballs nestled right in, which means everything becomes deeply flavored and tender by the time you're ready to eat. Torn fresh basil and a drizzle of good olive oil at the end keep it bright and vibrant. Serve it over pasta, a grain, or straight from the pot with crusty bread — however you do it, this one earns its place in the weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!