Veggie (Juice Pulp) Meatballs

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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