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Kenwood Veggie Meatballs Recipe

Yes, You Can Use the Leftover Juice Pulp to Make Veggie Meatballs

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 Veggie Meatballs Recipe


  1. 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


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined.
  3. Form meatballs using about 2 tablespoons of the mixture for each.
  4. Place the meatballs on the prepared baking sheet. Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking.
  5. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.
Image Source: Kenwood
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