Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Waste Not ...
Save Recipe Print
Total:
45 min
Active:
15 min
Yield:
10 meatballs
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
10 meatballs
Level:
Easy

Ingredients

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.

Cook's Note

If you don't have a juicer, substitute 2 cups of any combination of finely grated vegetables for the vegetable pulp.

More from:

The Kitchen

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Swedish Meatballs

Recipe courtesy of Alton Brown

Excellent Meatballs

Recipe courtesy of Anne Burrell

Meatball Subs

Recipe courtesy of Rachael Ray

Comfort Meatballs

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Baked Meatballs

Recipe courtesy of Alton Brown

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Spaghetti and Meatballs

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword