Finely ground, freeze-dried apple leftovers may become a sustainable secret ingredient in many meat dishes. Adding apple pomace also makes the meatballs more nutritious. Although previous experiments explored the viability of grape and apple pomace as meat additives, there was still a lot to learn. Once finished, they rehydrated the pomace before blending it into 80 percent lean ground beef at inclusion rates of 10 and 20 percent. Introducing pomace into ground beef simultaneously boosts its levels of fiber, micronutrients, polyphenols, and pectin, all part of a balanced diet.