Rich, slow-simmered tomato sauce loaded with herb-spiced meatballs is the kind of Sunday cooking that makes the whole house smell incredible — and this version is completely free of yeast in every component. The meatballs swap out traditional breadcrumbs for almond flour, which binds the beef and pork beautifully while keeping the texture tender and satisfying. Fennel seeds, turmeric, fresh parsley, and garlic give them a deeply savory, aromatic flavor that holds up through a long, gentle simmer. The sauce itself is built on San Marzano tomatoes, tomato paste, and layers of aromatics cooked low and slow in a Dutch oven until thick and glossy — no shortcuts, no hidden additives to second-guess. Roasting the meatballs first at high heat locks in the browning before they finish nestled in the sauce, so you get that caramelized exterior and a melt-in-your-mouth center. Torn fresh basil and a drizzle of good olive oil at the end bring the whole thing together with a brightness that cuts through the richness. Serve it over pasta, polenta, or any grain you like — this is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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