Juicer Vegetarian/Vegan Porcupine Meatballs

Note: This is built on leftovers... from the fridge and from the juicer: It also assumes you don't like to eat animals. OK... so you spent the big bucks and got an auger style juicer, something like an Omega 8006, say. You've had so much juice your skin is turning orange. What to do now? Meatballs, I say. I'll tell you what I used, but really, this is a refrigerator clean out meal...but it tastes great.

Photo by Bryan L.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Old slices of bread. I used a whole wheat hamburger bun, 2 slices of a grainy seedy bread, and a couple of ends from a french loaf.

  • 1/2

    cup of tomato paste

  • 1/2

    cup of canned white beans

  • 1/2

    cup of left-over couscous

  • 1/4

    or more cup of pulp from spinach that was run through the juicer... or broccoli... or carrots or all the above.

  • 1/2

    cup of leftover japanese white rice. It's sticker than other rices.

  • 1/4

    cup or more of chopped onions. I used red. Just chop small.

  • Minced garlic to taste

  • for sauce:

  • any kind of tomato sauce, flavored or not.

  • Cajun seasoning or whatever to taste.

Directions

Run those bread pieces through your juicer without the SCREEN!! It turns the bread into crumbs. Careful about how much you put in, and be ready to stop and reverse it should it get stuck. This will make a quite large pile of fine crumbs. Fry the onions till browned. Mix all the ingredients together. You can mash things like the beans beforehand if you want, or not. Add egg as a binder, if you want. I didn't. Mix all these together pretty well... and form into a small meatball shape. Not too thick. Mine was the consistency of raw meatballs, and held it's shape really well. Adjust with ingredients. Saute the "meatballs" with plenty of olive oil in a pan. Careful, the skin will stick. I cook in a cast iron skillet and used a nice sharp edge metal flipper. It may burn a bit, but not to worry. These meatballs don't really firm up too much, certainly not like the flesh of a dead cow, but they do a bit, and all those ingredients do have some texture and resistance when you bite in. When the meatballs seem ready, add your favorite tomato sauce to the skillet. I just added leftover pureed tomato sauce from a can.. about a cups worth. More is probably best, less isn't. My universal spice is Cajun seasoning, which I sprinkled into the sauce quite liberally. What a nice bite that created. Serve arranged over fresh rice or noodles... I did rice. Drizzle meatballs and rice with the sauce from the pan. Sprinkle with cheese.. or not. The taste will vary with the leftovers you use, but I found this to be delicious.

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