Got a juicer? The ingenious trick to transform vegetable scraps into amazing meatballs in just 15 minutes!
Every time you make a fresh juice, the ritual is always the same: you stare at that little mountain of colorful fiber in the basket and it pains you to throw it away. From today, that concentrate of pure well-being will become the star of your menu.
- Mixed vegetable pulp left over from the juicer, excellent carrots, courgettes, celery and spinach 250 g
- 1 large egg
- 50g grated Parmigiano Reggiano
- Breadcrumbs plus an extra handful for coating 60g
- Finely chopped garlic clove (optional) 1
- Sale
- Black pepper
- Extra virgin olive oil (EVO)
- First, preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper. Pour the vegetable pulp from the juicer into a large bowl, add the egg, grated Parmesan cheese, and finely minced garlic clove. Season with salt and pepper to taste and begin mixing the base.
- Add the breadcrumbs a little at a time and knead vigorously with your hands. Your goal is to obtain a compact, easily moldable mixture. If it's still too wet, simply add another tablespoon of breadcrumbs to achieve the perfect consistency.
- Take a small portion of the dough and shape it into meatballs, flattening them slightly and rolling them between the palms of your hands. Then, roll them in the remaining breadcrumbs until they're evenly coated on all sides.
- Arrange the meatballs on the baking sheet, well spaced apart. Drizzle generously with extra virgin olive oil. Bake for 20 minutes, turning them halfway through to ensure they're perfectly golden and crispy on all sides.
The winning move to reduce waste is to make delicious vegetable meatballs from your juicer scraps. This incredibly clever recipe is easy on the wallet and easy to customize based on what you've blended.
Many fear that the fiber, being almost devoid of liquid, will make the morsel too dry. In reality, thanks to the egg and cheese, you'll get a very soft center wrapped in a crunchy crust, strictly baked.
Zero-waste cooking is a true philosophy. If you want to discover the full potential of your appliance, explore our 5 juicer recipes, including drinks, fresh dishes, and clever desserts, so you'll never run out of ingenious ideas.
And what about when you have leftover celery, carrots, and zucchini? In addition to the dough we're about to make, you can make delicious crackers with vegetable scraps from your juicer, perfect for an alternative and sustainable appetizer.
If you've stocked up on sweet vitamins, don't throw anything away: the fiber from an apple or orange can be quickly transformed into energy-efficient, waste-saving fit bars or into a surprising pan-fried cake made with fruit scraps.
Finally, if you love this type of dish but only have whole vegetables in the fridge, opt for the great classics: baked vegetable meatballs are always a great choice, just like nutritious quinoa meatballs, loved even by the little ones.
Immediately place parchment paper on the baking sheet and get ready to get your hands dirty. Bringing creative leftovers to the table has never been so delicious!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Sale q.b.
- Black pepper to taste
- Extra virgin olive oil (EVO) to taste
- Bowl / Spoon / Juicer / Tray.
