Veggie (Juice Pulp) Meatballs
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 10 meatballs
- Level: Easy
- Total: 45 min
- Active: 15 min
- 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
- 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 Note
If you don't have a juicer, substitute 2 cups of any combination of finely grated vegetables for the vegetable pulp.
My Private Notes
Show:
The Kitchen
Episode:
Waste Not ...
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