Meatballs

I've purchased frozen meatballs from the grocery store and from Sam's Club and have been somewhat underwhelmed with the quality. I feel like oftentimes they are cartilage balls with meat sprinkles. I've been trying to learn how to make them better so I will like them and tried a meatloaf recipe I found in my BHG cookbook. Of course I changed it. We recently purchased a vegetable juicer and I was looking for another way to use the vegetable fiber leftover after juicing. So Court, this is for you!

I rate this a 3 because although, they were very good, (Christian asked for thirds!) I think they could even be better. (And when I get a good sauce recipe for them besides marinara on spaghetti, I will post a picture.)

2 eggs, beaten
1 tsp. salt
pepper, to taste
1/2 tsp. Italian seasoning
1 tsp. sage or basil (I used sage)
1 1/2 lbs. ground beef
crumbs from 2 slices bread
1-2 c. fiber from juicing carrots & celery

Beat eggs, add spices and breadcrumbs, then mush in meat. Form into balls and brown in oiled skillet. Cook about 5 minutes, browning all sides then finish cooking in a 350 degree oven for 15-20 minutes.
I imagine they could be frozen after they were cooked for future use.