Gelatin Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit harder than a slow-simmered tomato sauce that fills the whole kitchen with the smell of garlic, fennel, and herbs from the moment it hits the pot. This is that kind of recipe — deeply savory, rich without being heavy, and the kind of thing that tastes like it took all day even when you had it under control the whole time. The meatballs use almond flour as a binder in place of breadcrumbs, which keeps everything together beautifully without introducing any hidden additives or animal-derived setting agents that can sneak into processed alternatives. Roasting them at high heat before they ever touch the sauce means you get that gorgeous browned exterior, and then the long, gentle simmer in San Marzano tomatoes does the rest. A touch of turmeric runs through both the meatballs and the sauce, adding warmth and a subtle earthiness that makes the whole thing feel a little unexpected in the best way. Crushed whole tomatoes, a brick-red tomato paste base, and a finish of torn fresh basil keep the ingredient list honest and the flavors clean. Serve it over pasta, a grain, or straight from the bowl — either way, this is Sunday cooking at its most satisfying.
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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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