Walnut Free Sunday Sauce with Herb-Spiced Meatballs
This is the kind of slow-simmered Sunday project that makes the whole house smell incredible from mid-morning until dinner. A blend of ground beef and ground pork keeps the meatballs rich and juicy, while almond flour binds everything together without any nut-based fillers that could introduce cross-contact concerns. Fennel seeds, turmeric, and fresh parsley give the meatballs a deeply savory, aromatic character that goes well beyond a basic weeknight version. The sauce builds serious depth the old-fashioned way — tomato paste cooked down to a brick-red, hand-crushed San Marzano tomatoes, and a long, low simmer with the meatballs nestled right in. Roasting the meatballs first at high heat locks in a beautiful crust before they finish cooking in the sauce, so they stay tender without falling apart. Torn fresh basil and a drizzle of good olive oil at the end keep things bright and vibrant against all that richness. Serve it over pasta, a grain, or straight from the bowl — either way, it earns its place as a weekend tradition.
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!