Veggie (Juice Pulp) Meatballs

vegetable pulp

Parmigiano-Reggiano

olive oil

Italian seasoning

salt

black pepper

garlic, finely minced

egg, lightly beaten

Marinara sauce and spaghetti, for serving, optional

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.

Pleasantly surprised! I’m glad I read the reviews and was able to pull out some stringy kale stems before forming the “meat” balls. The texture is soft and mushy but it’s truly delicious. I think next time I might add bread crumbs for texture. Other than that, I am grateful to use the leftover pulp in a creative and yummy way! 

This recipe is great.  I am able to use the pulp that I create from juicing and not waste it!  And they are very delicious.  I did remove the stems that did not get broken down going through the juicer as suggested on other reviews.  I have tried both grated parmigiana and shredded and the grated integrates better into the "meat"ball.  I have gotten rave reviews from those I served. Love this recipe!<br />

Very good flavor, easy, healthy, and cheap (considering the main ingredient is often treated as waste). However, need to be deliberate to ensure a good texture.<div><br /></div><div>I used pulp from having juiced: kale, apple, ginger, pomegranate, radish, garlic, carrot. I removed the chunks from the pulp, such as orange segment casings, but otherwise followed the recipe. The fibers of kale stems and ginger resulted in a stringy texture that distracted from an otherwise nice dish.</div><div><br /></div><div>Next time, I will chop the stringy produce before juicing... kale stems, celery, ginger, etc..</div>

Very good, but should we still use the description "meat" balls?  I guess pulpballs probably wouldn't be good. 

Made no changes to the recipe. The meatballs are delicious! Made Marinara sauce, didn't bother with pasta. I appreciate the recipe, thank you. Have fresh juice every week and don't like to throw out the pulp from the juicer. Hope to see more recipes using the pulp. Would never had thought that pulp could taste so good!

https://www.foodnetwork.com/videos/geoffreys-veggie-meatballs-0233386

Geoffrey makes a healthy, meat-free alternative to traditional meatballs.

veggie (juice pulp) meatballs

Cook Time: 15 minutes

Total: 45 minutes

Servings: 10

Author : Food Network

Ingredients

Instructions

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