eCook Meal
Beetballs & Bocconcini
with fresh basil & a homemade tomato sauce
Tender flavourful DIY beetballs pair perfectly with beetroot pasta served with a homemade tomato sauce, bocconcini balls, fresh basil and walnuts.
Serving guide
Choose your portion size.
LET’S BEGIN
Boil the kettle. Place a pot of cold salted water over a high heat. Add the Beetroot pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion.
SAUCY
Fill a pot, for the pasta, with boiling water and bring back up to a boil. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until translucent, shifting occasionally. Add the grated Garlic, oregano, and tomato paste. Fry for 1 minute, shifting constantly, until fragrant. Pour in the tomato passata and 100ml of warm water. Mix until fully combined and leave to simmer for 8-10 minutes until slightly reduced.
PASTA TIME
Once the pasta water is bubbling rapidly, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water, and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
BEETBALLS
When the Beetroot is soft, place in a bowl along with the drained black beans, the breadcrumbs, and seasoning. Mash with a fork or a potato masher until the consistency of a rustic mash. Wet your hands to stop the mixture from sticking, and roll into 4-5 balls . Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to brown. Remove and drain on paper towel.
LAST STEP
When the tomato sauce is done, season with salt, pepper, and a sweetener of choice. If the sauce is too thick for your liking, loosen with a splash of pasta water. Add the cooked pasta and toss until fully coated and warmed through.
TURN UP THE BEET!
Pile up a generous helping of the Beetroot pasta. Top with the beautiful beetballs and the halved bocconcini balls. Sprinkle over the chopped walnuts and the chopped basil. Service, Chef!
LET’S BEGIN
Boil the kettle. Place a pot of cold salted water over a high heat. Add the Beetroot pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion.
SAUCY
Fill a pot, for the pasta, with boiling water and bring back up to a boil. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until translucent, shifting occasionally. Add the grated Garlic, oregano, and tomato paste. Fry for 1 minute, shifting constantly, until fragrant. Pour in the tomato passata and 200ml of warm water. Mix until fully combined and leave to simmer for 10-12 minutes until slightly reduced.
PASTA TIME
Once the pasta water is bubbling rapidly, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water, and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
BEETBALLS
When the Beetroot is soft, place in a bowl along with the drained black beans, the breadcrumbs, and seasoning. Mash with a fork or a potato masher until the consistency of a rustic mash. Wet your hands to stop the mixture from sticking, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to brown. Remove and drain on paper towel.
LAST STEP
When the tomato sauce is done, season with salt, pepper, and a sweetener of choice. If the sauce is too thick for your liking, loosen with a splash of pasta water. Add the cooked pasta and toss until fully coated and warmed through.
TURN UP THE BEET!
Pile up a generous helping of the Beetroot pasta. Top with the beautiful beetballs and the halved bocconcini balls. Sprinkle over the chopped walnuts and the chopped basil. Service, Chef!
LET’S BEGIN
Boil the kettle. Place a pot of cold salted water over a high heat. Add the Beetroot pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SAUCY
Fill a pot, for the pasta, with boiling water and bring back up to a boil. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until translucent, shifting occasionally. Add the grated Garlic, oregano, and tomato paste. Fry for 2 minutes, shifting constantly, until fragrant. Pour in the tomato passata and 300ml of warm water. Mix until fully combined and leave to simmer for 12-15 minutes until slightly reduced.
PASTA TIME
Once the pasta water is bubbling rapidly, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water, and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
BEETBALLS
When the Beetroot is soft, place in a bowl along with the drained black beans, the breadcrumbs, and seasoning. Mash with a fork or a potato masher until the consistency of a rustic mash. Wet your hands to stop the mixture from sticking, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to brown. Remove and drain on paper towel.
LAST STEP
When the tomato sauce is done, season with salt, pepper, and a sweetener of choice. If the sauce is too thick for your liking, loosen with a splash of pasta water. Add the cooked pasta and toss until fully coated and warmed through.
TURN UP THE BEET!
Pile up a generous helping of the Beetroot pasta. Top with the beautiful beetballs and the halved bocconcini balls. Sprinkle over the chopped walnuts and the chopped basil. Service, Chef!
LET’S BEGIN
Boil the kettle. Place a pot of cold salted water over a high heat. Add the Beetroot pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SAUCY
Fill a pot, for the pasta, with boiling water and bring back up to a boil. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until translucent, shifting occasionally. Add the grated Garlic, oregano, and tomato paste. Fry for 2 minutes, shifting constantly, until fragrant. Pour in the tomato passata and 400ml of warm water. Mix until fully combined and leave to simmer for 12-15 minutes until slightly reduced.
PASTA TIME
Once the pasta water is bubbling rapidly, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water, and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
BEETBALLS
When the Beetroot is soft, place in a bowl along with the drained black beans, the breadcrumbs, and seasoning. Mash with a fork or a potato masher until the consistency of a rustic mash. Wet your hands to stop the mixture from sticking, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to brown. Remove and drain on paper towel.
LAST STEP
When the tomato sauce is done, season with salt, pepper, and a sweetener of choice. If the sauce is too thick for your liking, loosen with a splash of pasta water. Add the cooked pasta and toss until fully coated and warmed through.
TURN UP THE BEET!
Pile up a generous helping of the Beetroot pasta. Top with the beautiful beetballs and the halved bocconcini balls. Sprinkle over the chopped walnuts and the chopped basil. Service, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.27
for 4 servings · R35.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Walnuts needs 80 gRaw Walnuts 100 g 100 g at R66.99 · 80% of packR53.59
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Bocconcini Balls
- Dried Oregano
- Pasta Regalo Beetroot Tagliatelle
- Tomato Passata
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beetballs & Bocconcini?
The preparation time for Beetballs & Bocconcini with fresh basil & a homemade tomato sauce is between 20 and 45 minutes.
What is the total time required to make Beetballs & Bocconcini with fresh basil & a homemade tomato sauce?
The total time required to make Beetballs & Bocconcini with fresh basil & a homemade tomato sauce is between 40 and 65 minutes.
How many servings does Beetballs & Bocconcini provide?
4 servings
What are the main ingredients in Beetballs & Bocconcini?
Beetroot, Black Beans, Bocconcini Balls, Dried Oregano, Fresh Basil, Garlic, Onion, Panko Breadcrumb, Pasta Regalo Beetroot Tagliatelle, Tomato Passata, Tomato Paste, Walnut
What is the nutritional information of Beetballs & Bocconcini?
Calories: 766, Carbs: 81 grams, Fat: grams, Protein: 31.1 grams, Sugar: 35.7 grams, Salt: 1444 grams
How do I prepare Beetballs & Bocconcini?
TURN UP THE BEET!: Pile up a generous helping of the beetroot pasta. Top with the beautiful beetballs and the halved bocconcini balls. Sprinkle over the chopped walnuts and the chopped basil. Service, Chef! BEETBALLS: When the beetroot is soft, place in a bowl along with the drained black beans, the breadcrumbs, and seasoning. Mash with a fork or a potato masher until the consistency of a rustic mash. Wet your hands to stop the mixture from sticking, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to brown. Remove and drain on paper towel. LET’S BEGIN: Boil the kettle. Place a pot of cold salted water over a high heat. Add the beetroot pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion. LAST STEP: When the tomato sauce is done, season with salt, pepper, and a sweetener of choice. If the sauce is too thick for your liking, loosen with a splash of pasta water. Add the cooked pasta and toss until fully coated and warmed through. PASTA TIME: Once the pasta water is bubbling rapidly, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water, and run under cold water to stop the cooking process. Toss through some oil to prevent sticking. SAUCY: Fill a pot, for the pasta, with boiling water and bring back up to a boil. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until translucent, shifting occasionally. Add the grated garlic, oregano, and tomato paste. Fry for 1 minute, shifting constantly, until fragrant. Pour in the tomato passata and 200ml of warm water. Mix until fully combined and leave to simmer for 10-12 minutes until slightly reduced.
What should be prepared from my kitchen to make Beetballs & Bocconcini?
Beetroot, Black Beans, Bocconcini Balls, Dried Oregano, Fresh Basil, Garlic, Onion, Panko Breadcrumb, Pasta Regalo Beetroot Tagliatelle, Tomato Passata, Tomato Paste, Walnut
How many calories does Beetballs & Bocconcini have?
766 calories
How much fat content does Beetballs & Bocconcini have?
grams