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Recipe courtesy of The Kitchen

Show: The Kitchen

Episode: Waste Not ...

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Geoffrey's Veggie Meatballs (02:06)

Total:: 45 min
Active:: 15 min

Yield:: 10 meatballs

Level:: Easy

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.

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

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

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Veggie (Juice Pulp) Meatballs

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