How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Veggie (Juice Pulp) Meatballs?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Veggie (Juice Pulp) Meatballs suitable as meat & poultry?

Yes, Veggie (Juice Pulp) Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Veggie (Juice Pulp) Meatballs?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veggie (Juice Pulp) Meatballs Recipe

Name: Veggie (Juice Pulp) Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Veggie (Juice Pulp) Meatballs recipe the whole family will love. Made with vegetable pulp, extra-virgin olive oil, Italian seasoning a…

This Veggie (Juice Pulp) Meatballs relies on simple, everyday ingredients such as grated parmigiano-reggiano, extra-virgin olive oil, italian seasoning and kosher salt. It comes together quickly and makes 4 servings, at about 114 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
114 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Veggie (Juice Pulp) Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions