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 a blend of ground beef and pork, seasoned with fennel seeds, turmeric, and fresh parsley, then roasted at high heat before they ever touch the sauce, which gives them a beautifully browned exterior and locks in the flavor. Almond flour stands in as the binder here, which means the whole recipe sidesteps grain-based fillers entirely without sacrificing that tender, cohesive texture you expect from a great meatball. The sauce itself is built low and slow — San Marzano tomatoes crushed by hand, tomato paste cooked down to a deep brick-red, and a long simmer that lets everything meld into something rich and complex. Finishing with torn fresh basil and a drizzle of good olive oil keeps it bright and a little luxurious. Serve it over your preferred pasta or grain, and don't be surprised if everyone asks for seconds before the bowls are even cleared.
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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.
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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