Turkey Vegetable Meatballs

Every single time I juice I watch my husband scrape out the juicer and toss money straight into the garbage. Seriously, that’s how I view it when all that leftover juice pulp goes into the trash can. Don’t get me wrong, juice is awesome and full of nutrients and yay! But all I can think is “Wow. That was $20 of fresh produce and we just tossed 3/4 of it.”

So I finally got smart. Last time I juiced I added the vegetables first (spinach, kale, parsley, celery and carrot, to be exact) and cleaned out the pulp before adding the fruit, saving it to use in the meatballs I’m sharing with you today. (Although I realized too late that I didn’t take any nice pictures of the finished product – my husband and I ate them too fast!)

turkey vegetable meatballs | eatwriterunrepeat.com

I wasn’t sure if this would even work or not but the end result was even better than I could have hoped for. The extra veggies give the meatballs a pop of flavor, not to mention the pulp kept them from drying out. Delicious! They may in fact be the best meatballs I’ve made, except maybe for these italian parmesan lovelies.

The best part about these meatballs is that once you have your juice pulp, this is essentially a three ingredient recipe. All I did was combine the veggie pulp, the ground turkey, and a healthy dose of Trader Joe’s 21 Seasoning Salute and voila. Easy as…well, meatballs.

turkey vegetable meatballs ingredients | eatwriterunrepeat.com

turkey vegetable meatballs uncooked | eatwriterunrepeat.com

I love it when a great plan comes together. Not only do I have a great new meatball recipe to share, I’m also saving money by making the most of the vegetables I’m juicing! Double win over here, y’all!

Turkey Vegetable Meatballs

yields 15-18 meatballs


1 lb ground turkey

1/2 onion, diced

3/4 cup – 1 cup juice vegetable pulp (I used spinach, kale, parsley, carrot and celery)

Trader Joe’s 21 Seasoning Salute, approximately 3 tablespoons


Preheat oven to 375. Combine all ingredients in a bowl and mix well. Form into uniformly shaped meatballs and bake for approximately 30 minutes or until meatballs are cooked through. These tasted phenomenal by themselves or drizzled with some ketchup, but they are also delicious served with marinara sauce over some spaghetti squash or zucchini noodles!

Side Note: I made these a second time and used beef instead of turkey – they tasted just as good!

beef vegetable meatballs | eatwriterunrepeat.com

Easy Brunch – Pork Chops with Sweet Potato Hash and Eggs

This meal would have been a perfect idea for an Easter brunch, had I had my act together and actually posted it before Easter. Sadly I did not; and so instead I am recommending this as an easy and elegant meal for an indulgent weekend brunch – which, coincidentally, is exactly what the Husband and I did this past weekend!

pork chops with sweet potato hash | eatwriterunrepeat.com

As much as I love my three square meals a day, on the weekends we never seem to get going early enough to manage breakfast and lunch, and so we usually end up eating a larger brunch time meal somewhere around 1100. This is the perfect combination to keep you satisfied all the way through dinnertime: you have tons of protein from the pork chop and the eggs combined with the carbs in the sweet potatoes, and of course I had to throw in a little bit of green in the form of spinach, just for some color!

I have to be honest, I’m not sure I could make this meal come together without the help of a second pair of hands. My husband cooked the pork chops in a cast iron skillet while I handled the sweet potatoes, and once the chops were done and resting he fried up the eggs. It can be done by one person – if that one person has a good grasp of the timing while cooking. Sadly, that’s a talent that I do not possess.

And if you’re not rushing off to work after this? I highly recommend serving with champagne.

pork chops with sweet potato hash | eatwriterunrepeat.com

Pork Chops with Sweet Potato Hash and Eggs

serves two


for the pork:

two boneless pork chops

coconut oil

your favorite seasoning (we used an herbs de provence blend)

for the sweet potato hash

2 sweet potatoes, diced

1/2 white onion, diced

1/2 cup diced bell pepper (any color)

1 handful spinach

1 small handful chopped pecans

3 strips bacon, diced (optional)

for the eggs

eggs (1 or 2 per person)

salt and pepper

olive or coconut oil


Season your pork chops and melt your coconut oil (approx 1tbsp) in a cast iron skillet over medium heat. Sear the pork chops on both sides and cook until pork is cooked through, about 4 minutes each side. Set aside to rest.

Meanwhile, in another skillet, cook the bacon (if using) until partially done. Add the sweet potatoes, onion, and pepper and combine. Add about one tablespoon of water to the pan and cover to speed up the cooking process. Stir occasionally and cook until sweet potatoes are soft – about ten minutes, depending on how small your potatoes are diced. Add the spinach and pecans and cook until spinach is wilted.

While the potatoes are cooking (wait until they are just about finished), fry the eggs in some olive or coconut oil to taste. To serve, place a bed of sweet potato hash on a plate, add  the pork chop, and top with an egg. Done!

pork chops with sweet potato hash | eatwriterunrepeat.com

Green Goddess Juice

Let me start by saying that my husband is the usual juicer in our little family of two. I’m not going to lie, our juicer intimidates me just a little bit. This is probably because I happen to be one of the most paranoid people in the world and I also possess a ridiculously overactive imagination, which leads to weird fears like what if my finger accidentally slips into the spinning grinding loud piece of the juicer? What if I drop the apple in wrong and it shoots back out and takes out my eye? Seriously. These are the things I think about. For the record, I blame the Final Destination movies.

green goddess juice  | eatwriterunrepeat.com

But anyway. I needed to make juice the other morning because I wanted to use the leftover vegetable pulp (you know, the stuff you normally throw away after you juice out all the good stuff? I feel like it’s such a waste to just toss it!) to test a batch of turkey veggie meatballs and Kevin was unfortunately already at work, so I was on my own. I’m happy to announce that I survived the ordeal with all digits (and eyeballs) intact, although I did make a pretty spectacular mess out of the kitchen when it was all said and done. And I ended up with a pretty tasty batch of juice to boot!

My body has been in desperate need of some nutrients lately (probably to counteract the beer/pizza/cheese/peanut butter mousse binge I recently indulged in) so I focused on a lot of green in this juice. It’s a super nutritious blend of spinach, kale, parsely, cucumber, celery, carrot, apple, lime, and ginger.

green goddess juice ingredients | eatwriterunrepeat.com

I would write a long paragraph on the many benefits of each of the fruits and vegetables included in this juice but I’m feeling sort of lazy and all you really need to do is google “benefits of green juice” to find a plethora of websites that will go into all the juicy details – pun intended! 😉

Green Goddess Juice

serves one, easily adapted


(all to taste)

– 3 cups spinach leaves

– 4-5 stalks kale

– 3 stalks celery

– 1/2 cucumber

– 1 bunch parsely

– 4 medium carrots

– 1 lime

– 1 medium apple

– 1 knob ginger


Add all ingredients to juicer and enjoy!

green goddess juice | eatwriterunrepeat.com

And all that leftover vegetable pulp you have once you’re finished juicing? Just wait – I’ve got something for you! Stay tuned!