Gut Friendly Sunday Sauce with Herb-Spiced Meatballs
Few things hit as deeply as a slow-simmered tomato sauce that's been bubbling away on the stove all afternoon, and this one delivers that Sunday-dinner magic without the ingredients that can leave your gut feeling off. The meatballs swap out breadcrumbs for almond flour, which keeps them tender and cohesive while skipping the refined grains that often cause trouble. Turmeric shows up twice — once in the meatballs and again in the sauce — lending a gentle anti-inflammatory warmth that works quietly in the background without announcing itself. Fennel seeds and fresh parsley bring brightness to the beef-and-pork blend, while San Marzano tomatoes and a deeply caramelized tomato paste give the sauce that rich, slow-cooked depth you'd expect from something that simmered all day. Roasting the meatballs first at high heat locks in their shape and builds a savory crust before they finish cooking low and slow right in the sauce, soaking up every bit of flavor. A handful of torn fresh basil and a drizzle of good olive oil at the end keep things feeling vibrant and alive. Serve it over whatever base works best for you — this sauce is the kind that makes the whole house smell like somewhere you want to be.
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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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