Pecan Free Sunday Sauce with Herb-Spiced Meatballs
Few things hit as deeply as a slow-simmered tomato sauce filling the kitchen with the scent of garlic, fennel, and fresh herbs on a Sunday afternoon. This recipe builds serious depth by browning the tomato paste until it turns a rich brick-red before the San Marzano tomatoes ever hit the pot — a small step that makes a huge difference in the final flavor. The meatballs themselves are a blend of beef and pork, bound with almond flour and seasoned with fennel seeds, turmeric, and parsley, giving them a warmth and complexity that goes well beyond the usual. Roasting them at high heat before they ever touch the sauce means they arrive browned, flavorful, and ready to soak up every bit of that long-simmered goodness. For anyone navigating tree nut concerns, this recipe keeps things straightforward — every ingredient is clearly listed, and there are no hidden pantry surprises to second-guess. The whole pot simmers low and slow for up to an hour, so the meatballs turn tender and the sauce thickens into something genuinely spoonable. Finish with torn fresh basil and a drizzle of olive oil, and you have a bowl that feels like it took all day — because in the best possible way, it did.
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!