Name: Veggie (Juice Pulp) Meatballs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 meatballs
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.