Lactose Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit harder than a slow-simmered tomato sauce that's been bubbling away on the stove all afternoon, filling the kitchen with garlic, fennel, and herbs. This version skips the breadcrumbs and parmesan that typically sneak dairy into classic meatballs, using almond flour instead to bind the beef and pork mixture into tender, juicy rounds that hold together beautifully. Roasting the meatballs at high heat before they ever touch the sauce gives them a deep, caramelized crust that adds serious flavor to every bite. The sauce itself is built low and slow — San Marzano tomatoes, tomato paste cooked down to brick-red, and a long simmer that lets everything meld into something rich and deeply savory. A touch of turmeric runs through both the meatballs and the sauce, adding a subtle warmth that makes this feel a little more interesting than your standard Sunday pot. Torn fresh basil and a drizzle of good olive oil at the end keep it bright and fresh. Spoon it over pasta, polenta, or whatever grain you have on hand — this is the kind of meal that tastes even better the next 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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