Rich, slow-simmered tomato sauce with herb-spiced meatballs is the kind of Sunday cooking that makes the whole house smell incredible for hours. The meatballs combine ground beef and ground pork — no poultry in sight — seasoned with fennel seeds, turmeric, fresh parsley, and garlic for a deeply savory, aromatic bite. Almond flour stands in as the binder, keeping things tender without any breadcrumb filler that might sneak in unwanted ingredients. The meatballs get roasted at high heat first, which builds a gorgeous browned crust before they ever touch the sauce. From there, they nestle into a Dutch oven full of crushed San Marzano tomatoes and tomato paste that's been coaxed into a deep, brick-red base with onion, garlic, and a whisper of red pepper flakes. A long, low simmer — anywhere from 45 minutes to an hour — lets everything meld into something that tastes like it took all day, because it basically did. Finish with torn fresh basil and a drizzle of good olive oil, and you've got a bowl that's genuinely hard to stop eating.
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 →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
