Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Waste Not ...
Total:
45 min
Active:
15 min
Yield:
10 meatballs
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
10 meatballs
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.

Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.

Cook's Note

If you don't have a juicer, substitute 2 cups of any combination of finely grated vegetables for the vegetable pulp.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Potluck Meatballs

Recipe courtesy of Ree Drummond

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Meatballs a la Pizzaiola

Recipe courtesy of Giada De Laurentiis

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Roasted Root Vegetables

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Jumbo Cheesy Italian Meatballs

Recipe courtesy of Food Network Kitchen

Prosciutto Roasted Bass with Autumn Vegetables

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking