Honey Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered, deeply savory Sunday sauce that makes the whole house smell incredible for hours. A blend of ground beef and pork keeps the meatballs rich and tender, while almond flour binds everything together without any breadcrumbs — a small swap that makes a big difference in texture. Fennel seeds, turmeric, and fresh parsley work their way through every bite, giving these meatballs a warmth and complexity that goes way beyond the basics. The sauce itself is built low and slow from San Marzano tomatoes, a brick-red tomato paste base, and a long simmer with the meatballs nestled right in — so the flavors meld into something genuinely restaurant-worthy. Because every ingredient here is straightforward and savory, there's no need to scan labels or worry about sweeteners sneaking in through a jarred sauce or a store-bought mix. Finished with torn fresh basil and a drizzle of good olive oil, this is the kind of meal you'll want to make every weekend without exception.
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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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