Rice Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered Sunday sauce that fills the whole house with the smell of garlic, tomatoes, and something deeply savory — the sort of pot you want bubbling on the stove all afternoon. The meatballs are built from a blend of ground beef and pork, bound with almond flour and eggs instead of the usual breadcrumbs, which makes them completely grain- and rice-free without sacrificing any of that tender, juicy texture. Fennel seeds and turmeric give them a subtle warmth that sets them apart from a standard Italian-American recipe, while fresh parsley and garlic keep things bright and aromatic. The sauce itself is built low and slow — tomato paste caramelized to a deep brick-red, crushed San Marzano tomatoes, and a long simmer that lets everything meld into something rich and glossy. Roasting the meatballs first at high heat locks in the browning before they finish cooking right in the sauce, so every bite is packed with flavor. Torn fresh basil and a drizzle of good olive oil at the end are small touches that make the whole bowl feel restaurant-worthy. Serve it over pasta, a grain you love, or honestly just with crusty bread — the sauce is the star.
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!