Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Waste Not ...
Save Recipe Print
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

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Swedish Meatballs

Recipe courtesy of Alton Brown

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Recipe courtesy of Giada De Laurentiis

Morgan's Veggie Patties

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

BBQ Chicken Wings with Blue Cheese Butter

Recipe courtesy of Geoffrey Zakarian

Cheese Bombs

Waffle Brownies

Recipe courtesy of The Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.