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Recipe courtesy of The Kitchen

Veggie (Juice Pulp) Meatballs

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

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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