AuthorChef Chad
RatingDifficultyBeginner
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Yields2.00 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 cup Juice Pulp
 1 piece Eggs, raw
 10 g Spice, Spanish Paprika
 10 g Basil, dried
 20 g Sea Salt
 20 g Vegetable, Garlic Peeled
 30 g Flour, All Purpose
 30 g Groceries, Breadcrumbs (Breading)
 10 g Spice, Black Pepper Crushed
1

This recipe uses the juice pulp leftover from juicing. (mix of veggies and fruits).

2

Using a cheese cloth or kitchen towel, put the juice pulp and squeeze it until it gives you a dry consistency.

3

In a bowl mix together the juice pulp, dried spices, egg, flour and breadcrumbs.

4

Using a scoop, scoop the mixture and form into a ball. Pan fry it for 3 mins on each side over a med low heat.

5

Top it into your marinara pasta and garnish it with chopped parsley and sharp cheddar cheese. (pls see separate recipe)

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Ingredients

 1 cup Juice Pulp
 1 piece Eggs, raw
 10 g Spice, Spanish Paprika
 10 g Basil, dried
 20 g Sea Salt
 20 g Vegetable, Garlic Peeled
 30 g Flour, All Purpose
 30 g Groceries, Breadcrumbs (Breading)
 10 g Spice, Black Pepper Crushed

Directions

1

This recipe uses the juice pulp leftover from juicing. (mix of veggies and fruits).

2

Using a cheese cloth or kitchen towel, put the juice pulp and squeeze it until it gives you a dry consistency.

3

In a bowl mix together the juice pulp, dried spices, egg, flour and breadcrumbs.

4

Using a scoop, scoop the mixture and form into a ball. Pan fry it for 3 mins on each side over a med low heat.

5

Top it into your marinara pasta and garnish it with chopped parsley and sharp cheddar cheese. (pls see separate recipe)

Veggie Juice Pulp Meatballs
IngredientsDirections