MSG Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered, deeply savory sauce that makes your whole kitchen smell incredible on a lazy Sunday afternoon. Ground beef and pork come together with fennel seeds, turmeric, and fresh parsley for meatballs that are genuinely fragrant and tender — nothing like the bland, rubbery versions you might have settled for before. Almond flour stands in for breadcrumbs, keeping the texture light while binding everything beautifully without any hidden additives. The sauce builds its depth the honest way: caramelized tomato paste, hand-crushed San Marzano tomatoes, and a long, low simmer that coaxes out every bit of richness from the aromatics. For anyone navigating a diet free from monosodium glutamate, this recipe is a genuine win because every layer of flavor comes from real ingredients — garlic, onion, herbs, and quality olive oil — with no flavor enhancers or seasoning packets in sight. Finished with torn fresh basil and a drizzle of extra virgin olive oil, it's the kind of bowl that feels like a proper occasion even on a weeknight.
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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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