Shellfish Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered, deeply savory sauce that makes the whole house smell incredible on a lazy Sunday afternoon. Ground beef and pork come together with fennel seeds, turmeric, and fresh parsley for meatballs that are genuinely interesting — not just filler — while San Marzano tomatoes and a brick-red tomato paste base build a sauce with real depth and body. The meatballs get a quick roast in a hot oven first, which locks in flavor and gives them a gorgeous browned exterior before they finish simmering low and slow right in the pot. Almond flour stands in as the binder, keeping everything tender without any breadcrumbs. Because every ingredient here is straightforward and whole — no canned seafood, no hidden broths, no mystery blends — this is a completely worry-free option for anyone navigating shellfish sensitivities, whether cooking for themselves or for a crowd. Serve it over pasta, a hearty grain, or just with crusty bread to catch every last drop of that sauce. Torn fresh basil and a drizzle of good olive oil at the end are small touches that make it feel genuinely restaurant-worthy.
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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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