Veggie (Juice Pulp) Meatballs

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
10 meatballs
Level:
Easy

Ingredients
  • 2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 1 egg, lightly beaten
  • Marinara sauce and spaghetti, for serving, optional
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 Notes: If you don't have a juicer, substitute 2 cups of any combination of finely grated vegetables for the vegetable pulp.


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