Italian Meat(less) Balls
Ingredients
-
2
cups
juice pulp (preferably carrot or beet based)
-
1
large
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
-
½
teaspoon
sea salt
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the juice pulp and seasonings.
- Add the crumbled feta and beaten egg, and mix to create a uniform batter.
- Scoop the batter into 2-inch balls and arrange them on a lined baking sheet, spaced at least an inch apart.
- Bake in the middle of the oven for 15 minutes.
- After 15 minutes, gently flip the meatballs and return to the oven for an additional 15 minutes, or until firm.
Nutrition Facts (estimated)
Servings
2
Calories
164
Total fat
10g
Total carbohydrates
7g
Total protein
12g
Sodium
1026mg
Cholesterol
123mg
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