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