Italian Meat LESS Balls (from residual juicing pulp solids)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 oz Goat Cheese, Semisoft 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Oregano, ground 1 tbsp Basil 0.50 tsp Salt 1 serving Juice Pulp (Solids) 1 large Egg, fresh, whole, raw
Preheat oven to 375 degrees F.
Meanwhile, add dried herbs to approximately two cups of reserved juicing pulp, and stir with a fork until well blended. Add the cheese and an egg, and mix well.
Form into walnut sized balls and place on a parchment paper lined cookie sheet.
Bake for 15 minutes, then roll the balls over and bake for another 15 minutes.
Remove from oven.
These are great served plain or with a sauce, hot or cold.
Healthy and extremely filling.
Serving Size: 6 meat LESS balls
I generally get 12 to 15 balls out of each batch of approximately 2 cups of juicing pulp solids.
Meanwhile, add dried herbs to approximately two cups of reserved juicing pulp, and stir with a fork until well blended. Add the cheese and an egg, and mix well.
Form into walnut sized balls and place on a parchment paper lined cookie sheet.
Bake for 15 minutes, then roll the balls over and bake for another 15 minutes.
Remove from oven.
These are great served plain or with a sauce, hot or cold.
Healthy and extremely filling.
Serving Size: 6 meat LESS balls
I generally get 12 to 15 balls out of each batch of approximately 2 cups of juicing pulp solids.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 11.4 g
- Cholesterol: 84.4 mg
- Sodium: 664.3 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 10.1 g
- Protein: 15.4 g
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