Veggie (Juice Pulp) Meatballs

Name: Veggie (Juice Pulp) Meatballs
Cook time: 15 min
Total time: 45 min
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

4.7

(7)

www.foodnetwork.com

Your recipes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 10

Author : Food Network

meatballs parmesan cheese recipes main dish

Ingredients

Remove All · Remove Spices · Remove Staples

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-Reggiano1 tablespoon extra-virgin olive oil2 teaspoons Italian seasoning1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 cloves garlic, finely minced1 egg, lightly beatenMarinara sauce and spaghetti, for serving, optional

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.