For a nutrient rich dish, nutritionist and Kenwood brand ambassador Lama Al Naeli, recommends these veggies meatballs made from the leftover pulp from your juice vegetables.
Veggie Meatballs
Kenwood
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.)
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon 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
- 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.
Information
- Category
- Main Dishes
- Cook Time
- 30 minutes