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Juice Pulp Meatballs

I know you’re probably like…  “WTF are Juice Pulp Meatballs?!  Everything about that sounds gross!”  But stick with me here…this is amazing!

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I love to juice, but I hate just throwing away all that pulp afterwards.  It seems like such a waste!  So what else do you do when looking for something interesting but turn to Pinterest of course!  I found a lot of recipes where people were incorporating their leftover pulp into things like meatloaf, tomato sauce and vegetable stock which made the most sense to me.  There were other recipes for pancakes, muffins and crackers, but I wasn’t feeling that adventurous yet.

Recently I started my day with a yummy juice of carrots, spinach, apples and ginger, and this time I saved all the leftover pulp.

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That evening I decided to get creative and use the pulp to make meatballs and sauce.  It would add tons of flavor and nutrients to the dish, and the apples and ginger were going to give it a slightly different twist.  It turned out great!!  I split the pulp between the meatball mixture and the sauce, broiled the meatballs, simmered the sauce and voila!  A nutrient rich, healthful dinner 🙂

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Juice Pulp Meatballs
Serves 4
An easy, nutritious dinner using leftover juice pulp.
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Prep Time
10 min
Cook Time
45 min
Total Time
50 min
Prep Time
10 min
Cook Time
45 min
Total Time
50 min
For the sauce
  1. 2 Tbsp olive oil
  2. 1 cup leftover juice pulp
  3. 1/2 onion, chopped
  4. 3 garlic cloves, chopped
  5. 1 28 oz can crushed tomatoes
  6. 1 15 oz can tomato sauce
  7. 1 Tbsp fresh or frozen chopped basil
  8. 1 Tbsp fresh or frozen chopped parsley
For the meatballs
  1. 1 cup leftover juice pulp
  2. 1/2 onion, finely chopped
  3. 3 garlic cloves, finely chopped
  4. 2 tsp fresh or frozen chopped parsley
  5. 1 large egg
  6. 1/2 cup panko bread crumbs
  7. 1 lb. ground pork
  8. 1 lb. ground beef
For the sauce
  1. In a cast iron pot, sautee juice pulp and onions in olive oil until onions are translucent. Add garlic and sautee for 2 minutes until fragrant. Add crushed tomatoes and tomato sauce. Bring to a boil and reduce to a simmer. Continue to simmer while making the meatballs.
For the meatballs
  1. Preheat broiler at 500 degrees. Combine all ingredients in a bowl and form into twelve meatballs. Spay a cookie sheet with cooking spray and evenly place the meatballs. Broil for 10-15 minutes until the tops begin to brown.
  2. After the meatballs are finished cooking, add the basil and parsley to the tomato sauce. Gently add the meatballs to the sauce and submerge. Cover and cook for 20-25 minutes until the meatballs are fully cooked through. Top with grated cheese and serve.
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Go ahead and give a try with your own mixture of juice pulp…make sure to come back and let me know what you think!

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