Mouthfuls of meaty meat-free meatballs

The plant-based food sector is growing, and Shama Sukul Lee, founder and ceo of Kiwi food technology company Sunfed, is on a mission to improve and diversify New Zealand’s plant-based food offerings so Kiwis can eat flavourful and highly nutritious protein, without changing their eating habits.

Put simply, the meat alternative needs to taste great in the mouth of a meat-eater.

Sunfed’s first meaty alternative to mince – Bull Free Beef – aims to achieve exactly that. It’s juicy, meaty and as nutrient dense as traditional mince, but cleaner, healthier and better for our planet. Using yellow pea protein for the meatiness and NZ grown beetroot for the bloody juiciness, the plant-based alternative cooks, tastes and feels like traditional mince.

Try it for yourself with this recipe for delicious vegan, gluten free, high protein meatballs.


Serves two. Preparation and cooking time 30 minutes.

  • 1 cup fried Sunfed® Bull Free Beef™Raw Prime Mince
  • ¼ red onion, chopped
  • ½ capsicum, chopped
  • 1 tsp Italian dried herb mix
  • 2 tsp olive oil
  • ¼ cup vegetable stock
  • ½ cup flour (whichever you prefer to use, a gluten free or low gluten such as spelt is fine)
  • 1 garlic clove, chopped
  • 1/2 tsp salt
  • ½ tsp pepper
  • 1 ½ cups of your favourite pasta sauce
  • Dairy-free cheese to garnish


To fry Sunfed® Bull Free Beef™ Mince:

  1. Heat your favourite cooking oil in a pan to medium high heat.
  2. Add in Sunfed® Bull Free Beef™mince andf ry it turning gently until browned on all sides (minimal stirring best).
  3. Season if desired.

To make the meatballs:

  1. Preheat oven to 180 degrees celsius
  2. In a food processor, place Sunfed® mince and all the ingredients in (apart from the pasta sauce) and whiz until combined
  3. Roll into balls, and place on a lined baking tray to go into the oven for 10 minutes to get a nice golden outer
  4. Transfer the balls to a baking dish and pour over the pasta sauce with a grating of the dairy-free cheese
  5. Place back in the oven for a further 10 minutes
  6. Serve hot with warm crusty bread, your favourite pasta or a crisp green salad
Shama Sukul Lee, founder and ceo, Sunfed
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