Basil meatballs with homemade tomato sauce

There’s something deeply satisfying about walking into your garden, picking fresh tomatoes and herbs, and turning them into a homemade meal that’s both comforting and nourishing. That’s exactly how this recipe was born—out of abundance.

Right now, my garden is overflowing with ripe, sun-kissed tomatoes, and I wanted to create something hearty and simple that lets them shine. All the tomatoes you see in this dish? Picked straight from my garden! The basil and oregano? Same. This is food grown with love and cooked with intention—and you can truly taste the difference.

This dish might look a little complex at first glance, but I promise—it’s not. You’re really just making two simple components: a roasted tomato sauce and some protein-rich meatballs. That’s it. It’s the kind of recipe that looks like you spent hours in the kitchen, but really, it’s all about letting the oven do the work.

Why Make It from Scratch? I know how tempting it is to grab a jar of tomato sauce and a pack of frozen meatballs at the store. But so many of those pre-made options come with hidden ingredients—added sugars, seed oils, preservatives, MSG, artificial flavors, dairy or gluten. When you’re paying attention to inflammation, hormone health, and gut balance, these details matter.

By making your own sauce and meatballs at home, you know exactly what’s going into your food. Plus, the flavor from roasted tomatoes and fresh herbs is so much deeper and more vibrant than anything that comes from a jar. And if you're sensitive to gluten or trying to reduce inflammatory load (like many of the women I work with), making your own gluten-free meatballs is an easy win.

This Recipe Is:

• High in clean protein for muscle, mood, and metabolism

• Full of antioxidants from tomatoes, garlic, and herbs

• Naturally gluten-free, dairy-free, and hormone-friendly

• Made with real food, real flavor, and zero compromise

A Meal That Feels Like a Hug - There’s something about meatballs in tomato sauce that feels so comforting—maybe it’s the aroma of herbs and garlic filling your kitchen, or maybe it’s the way it reminds you of family dinners and simple pleasures.

This dish is perfect for batch cooking, and the leftovers taste even better the next day. Serve it with your favorite gluten-free pasta, rice, or even roasted potatoes, and you’ve got a meal that’s grounding, nourishing, and deeply satisfying.

And let’s be honest—when the tomatoes are from your garden, and the herbs were snipped just minutes before cooking, it just feels special. It’s more than a meal—it’s a celebration of the season, of real food, and of the joy that comes from cooking with what you have.

RECIPE

Ingredients

For the Meatballs:

• 1.5 lb ground chicken

• 1 lb ground beef

• 2 eggs

• 2 Tbsp nutritional yeast (for a cheesy flavor)

• 1 tsp pink Himalayan salt

• 1 tsp ground black pepper

• ½ tsp garlic powder

• 10 fresh basil leaves, finely minced

• 1 Tbsp olive oil

• 2 Tbsp gluten-free flour (a baking flour mix will do)

For the Roasted Tomatoes:

• 4.5 lb ripe tomatoes, halved or quartered

• 3 Tbsp olive oil

• 3 Tbsp balsamic vinegar

• 1 tsp salt

• 1 tsp ground black pepper

For the Tomato Sauce:

• 1 small red onion, chopped

• 10 garlic cloves, minced

• 10 fresh basil leaves, chopped

• 1 tsp fresh/dried oregano

• 2 Tbsp olive oil (for sautéing)

Instructions

1. Prepare the Meatballs

• In a large bowl, combine all meatball ingredients: chicken, beef, eggs, nutritional yeast, seasonings, basil, olive oil, and gluten-free flour.

• Mix well until a uniform mixture forms.

• Using a small kitchen scale or spoon, portion out 1 oz (30g) of mixture per meatball.

• Roll into balls and place on a parchment-lined baking sheet.

• Bake at 400°F for 30 minutes, until lightly browned and fully cooked.

2. Roast the Tomatoes

• In a baking dish (use a deeper baking because the tomatoes will release juices), toss tomatoes with olive oil, balsamic vinegar, salt, and pepper.

• Roast in the oven (at the same time as the meatballs if desired) for 30 minutes.

• Once roasted, allow tomatoes to cool slightly. Then transfer to a blender along with all their juices and blend until smooth.

3. Make the Sauce

• In a large soup pot, heat 2 Tbsp olive oil.

• Sauté chopped onion and minced garlic for about 5 minutes, until softened and fragrant.

• Pour in the blended roasted tomato sauce and simmer for 10 minutes to let the flavors meld.

4. Combine & Simmer

• Add the baked meatballs into the simmering sauce.

• Stir in chopped basil and oregano.

• Simmer everything together for 5–10 minutes, allowing the sauce to coat the meatballs and develop flavor.

• Serve with:

  • Gluten-free pasta

  • Steamed rice

  • Roasted or mashed potatoes

  • Or enjoy them on their own with a side salad

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana