Not sure what to do with all of your excess juice pulp?

This recipe will solve that problem…

Meatballs with a twist!

The bonus is it is such a yummy recipe and also a great way to use up your excess pulp which would usually go into the bin (or compost). It’s also a great way to sneak in some extra nutrients into your families meals. (note: I usually use the pulp from my beetroot, carrot, celery and apple juices and it works really well)

What you need:


500 grams of lamb mince

1 cup of juice pulp

¼ cup of coconut flour

3 eggs

Teaspoon of salt

Teaspoon of pepper

Teaspoon of chilli flakes

Teaspoon of dried rosemary

Teaspoon of dried oregano

Teaspoon of dried thyme

Teaspoon of dried basil

Teaspoon of cayenne pepper

Coconut oil to grease oven tray


1 tablespoon of coconut oil

2 cans of crushed tomatoes

2 tablespoons of balsamic vinegar

1 large chopped onion

2 garlic cloves crushed

1 tablespoon of Worcestershire sauce

What you need to do:

Preheat fan forced oven to 180 degrees .

Combine all mince ingredients in a large bowl. Once thoroughly mixed, roll into balls and place on a greased oven tray. Bake in oven for 40 minutes or until golden brown.

While meatballs are baking fry onion and garlic in the oil in a medium sized pan until brown.

Add all other ingredients and simmer for 20 minutes on a low heat, stirring occasionally.

Once meatballs are ready, serve meatballs over zoodles (zucchini noodles) or gluten free pasta and pour over sauce.

Enjoy x

juicy meatballs

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