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Veggie (Juice Pulp) Meatballs

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 10 meatballs
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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

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.

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