Mustard Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered, deeply savory Sunday project that makes the whole house smell incredible from the moment the onions hit the pan. 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 builds a real crust on each meatball before they ever touch the sauce, which means they hold together through the long, gentle simmer without falling apart. The sauce itself starts with a base of softened onion and sliced garlic, deepened with tomato paste cooked down to a brick-red before the crushed San Marzano tomatoes go in — it's a proper, layered flavor build that shortcuts simply can't replicate. For anyone navigating mustard sensitivities, this recipe is a genuinely safe and satisfying choice, since every ingredient is straightforward and there's nothing hiding in a spice blend or condiment that could cause a problem. Torn fresh basil and a drizzle of good olive oil at the end bring the whole bowl to life. Serve it over pasta, polenta, or whatever grain you love — this sauce plays well with everything.
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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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