Paraben Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit harder than a slow-simmered tomato sauce that fills the whole kitchen with the smell of garlic, fennel, and herbs. This version builds serious depth by browning the tomato paste until it turns a deep brick-red before the San Marzano tomatoes ever hit the pot — a small step that makes a huge difference in flavor. The meatballs themselves combine beef and pork with almond flour instead of breadcrumbs, keeping the ingredient list clean and free from the synthetic additives and preservatives that sneak into so many conventional pantry staples. Turmeric, crushed fennel seeds, and fresh parsley give the meat mixture a fragrant, almost old-world character that pairs beautifully with the slow-cooked sauce. Roasting the meatballs at high heat before nestling them into the Dutch oven locks in their texture and adds a caramelized crust that holds up through the long simmer. Everything here is built from whole, recognizable ingredients — no fillers, no mystery additives, just honest cooking. Finish with torn fresh basil and a drizzle of good olive oil, and you have a Sunday dinner worth clearing your schedule for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!