Veggie (Juice Pulp) Meatballs

By Joelene

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

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

Preparation

Step 1

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.