Ginger Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit the way a slow-simmered tomato sauce does on a Sunday afternoon, and this one delivers that deep, rich comfort from start to finish. The meatballs are a blend of ground beef and pork, bound with almond flour and eggs, then seasoned with fennel seeds, turmeric, parsley, and garlic before being roasted at high heat until beautifully browned. That oven step is key — it locks in flavor and gives the meatballs a slightly caramelized exterior before they ever touch the sauce. The sauce itself is built low and slow with San Marzano tomatoes, tomato paste, sliced garlic, and a warm hit of turmeric that adds color and depth without any heat or sharpness. Everything comes together in a Dutch oven where the meatballs finish simmering until they're tender and the sauce has thickened into something truly spoonable. For anyone avoiding ginger — whether by choice or necessity — this recipe is a natural fit, since every layer of flavor comes from garlic, fennel, herbs, and good olive oil rather than any root spice. Serve it over pasta, a grain, or straight from the bowl with torn fresh basil and a drizzle of olive oil for a meal that tastes like it took all day.
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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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