Pulp ball Recipe

Updated: May 20, 2020

This is where you get to use all the pulp that many times gets discarded after juicing. You can choose to separate the vegetable, from the fruit or combine them.


Since I tend to use more vegetables than fruit when I juice, I have combined both in the recipe below.


Amounts are up to you and flavor accordingly. Here is one suggestion.


Spice It Up!



Combine in a bowl the following ingredients:

Leftover vegetable and fruit pulp

1-2 eggs

1/2 to 1 cup of bread crumbs

2-5 tablespoons of ketchup


*Amounts will vary based on how much pulp you are working with. You do not want this mixture to be too sloppy or mushy. It should have the same texture as homemade meatballs.


In a separate small bowl combine the spices YOU like. Be familiar with how they taste before you try this recipe.


YOU pick cayenne pepper, black pepper, curry powder, a pinch of salt, thyme, oregano, dill.








Sprinkle the dry spices over the pulp mixture and lightly stir in evenly.


Form pulp into one-inch size balls and place on a cooking tray.


Cook in the oven for about 40-45 mins at a temperature of 350-375 F (ovens vary)


It can be served with rice and beans as in this case, with pasta or baked potato.


Bon appetite! Please take the time to contact me and let me know what you think of this recipe.







© 2019 by Gráinne Josaphat

The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.

It is also in no way exhaustive when it comes to G's knowledge of this topic. Please contact her directly if you have a specific need, seminar or topic in mind.

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