Juice Pulp Meatballs

Ever wondering what to do with your leftover juice pulp? Mix it in with your favorite meatball recipe instead of bread crumbs for juicy gluten free meatballs!

Beet Juice ingredients:

- 1 beet

- 1 apple

- 2 carrots 

- 2 handfuls of kale 

Directions:

Place all ingredients through juicer. Enjoy juice and save the pulp!

Meatball Ingredients:

- leftover beet juice pulp

- 1 pound ground turkey breast 

- 1/4 chopped onion or 1 teaspoon onion powder

- 1 tbs. white wine vinegar

- 2 tbs. gluten free soy sauce 

Directions:

- Preheat oven to 350

- spray a baking sheet with nonstick spray 

- Combine all ingredients in a large bowl. 

- form into 1 oz meatballs

- place meatballs on baking sheet and bake in oven on 350 for 30 minutes. 

Vegetarian, Gluten Free "Meatballs"

Vegetarian and Gluten Free "Meatballs"

These turned out amazing! They are not as firm as a regular meatball but they still hold their shape well and taste amazing!

I used the recipe found at this link http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce

However I didn't have red pepper flakes so I left those out and added some smoked paprika because I love the flavor. I also put the walnuts and the oats into the food processor along with the lentils so it made a paste. Then I added that to the rest of the ingredients. 

Rather than frying the meatballs, I baked them.  

I've pasted the recipe below with the way I made them. 

Ingredients

Cooked lentils 1 1⁄2 Cup (24 tbs) (cooked in broth) Cooked brown rice 1 Cup (16 tbs) Crumbled walnuts 1 Cup (16 tbs) Olive oil 1 Tablespoon (plus extra for frying) Small onion 1 , chopped Garlic 2 Clove (10 gm), chopped White mushroom 6 Large, roughly chopped Liquid amino/Tamari sauce 1 Tablespoon Oregano 2 Teaspoon Smoked paprika 1 Teaspoon Rolled oat 1⁄2 Cup (8 tbs)

Directions

1. In a saucepan, sauté small onions and garlic in olive oil for 5 minutes.
2. Add chopped mushrooms, liquid amino, oregano, and continue sautéing.
3. Add smoked paprika, salt and pepper to taste to the mixture.
4. Once done, transfer the sautéed mixture to a large bowl and mix cooked brown rice into it.
5. Transfer cooked lentils, walnuts and uncooked oats to a blender and blend the contents. Add the lentil mixture to the rice mixture and mix well.
6. Form balls and place on a cookie sheet.
7. Bake at 400 degrees for 10 minutes.
8. Serve with your favorite marinara sauce!

Read more at http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce#g5ocSp7VyGzcoGVf.99