Italian Meat(less) Balls

Course: Appetizer
Cuisine: Italian
Keyword: appetizer, healthy, paleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 164 kcal
Author: Megan Gilmore

A veggie-based meatball, featuring juice pulp!



  • 2 cups juice pulp , loosely packed (preferably carrot or beet based)
  • 1 egg , beaten
  • 3 oz . crumbled feta (preferably goat's milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt


  1. Preheat your oven to 375F. In a medium bowl, combine the juice pulp and seasonings. I used dried herbs, to keep the mixture from getting too wet. Think of them as a "substitute" for the breadcrumbs that are in traditional recipes. (I used the pulp from Austin's morning juice-- a mix of carrots and cucumber-- but beet pulp would give these a lovely red color, too!)
  2. Add in the crumbled feta and egg, and mix well to create a uniform batter. Scoop the batter into 2" balls, and arrange them on a baking sheet lined with parchment paper, at least an inch apart from each other.
  3. Place in the middle of the oven, and bake for 15 minutes at 375F. After 15 minutes, remove from the oven and gently flip them over. The bottoms should be slightly golden brown. Return to the oven, and bake for an additional 15 minutes, or until firm.
  4. The finished meat(less) ball should be crisp on the outside, and somewhat tender on the inside. Almost like a veggie-fritter! Delicious on their own, these little bites could be served as an appetizer with a warm marinara dipping sauce, but I prefer them tossed in marinara sauce, over a bed of pasta or steamed vegetables.