Tender flavourful DIY beetballs pair perfectly with beetroot pasta served with a homemade tomato sauce, bocconcini balls, fresh basil and walnuts.
Beetballs & Bocconcini
Beetballs & Bocconcini
with fresh basil & a homemade tomato sauce
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beetroot Chunks
- Black Beans
- Bocconcini Balls
- Dried Oregano
- Fresh Basil
- Garlic Cloves
- Onion
- Onions
- Panko Breadcrumbs
- Pasta Regalo Beetroot Tagliatelle
- Tomato Passata
- Tomato Paste
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- 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.
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!
Beetroot Chunks - 200g
Pasta Regalo Beetroot Tagliatelle - 100g
Onion - 1
Garlic Cloves - 2
Dried Oregano - 10ml
Tomato Paste - 5ml
Tomato Passata - 100ml
Black Beans - 60g
Panko Breadcrumbs - 40ml
Bocconcini Balls - 3
Walnuts - 20g
Fresh Basil - 3g
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!
Beetroot Chunks - 400g
Pasta Regalo Beetroot Tagliatelle - 200g
Onion - 1
Garlic Cloves - 3
Dried Oregano - 20ml
Tomato Paste - 10ml
Tomato Passata - 200ml
Black Beans - 120g
Panko Breadcrumbs - 80ml
Bocconcini Balls - 6
Walnuts - 40g
Fresh Basil - 5g
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!
Beetroot Chunks - 600g
Pasta Regalo Beetroot Tagliatelle - 300g
Onions - 2
Garlic Cloves - 3
Dried Oregano - 30ml
Tomato Paste - 15ml
Tomato Passata - 300ml
Black Beans - 180g
Panko Breadcrumbs - 125ml
Bocconcini Balls - 9
Walnuts - 60g
Fresh Basil - 8g
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!
Beetroot Chunks - 800g
Pasta Regalo Beetroot Tagliatelle - 400g
Onions - 2
Garlic Cloves - 4
Dried Oregano - 40ml
Tomato Paste - 20ml
Tomato Passata - 400ml
Black Beans - 240g
Panko Breadcrumbs - 160ml
Bocconcini Balls - 12
Walnuts - 80g
Fresh Basil - 10g
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 Chunks, Black Beans, Bocconcini Balls, Dried Oregano, Fresh Basil, Garlic Cloves, Onion, Onions, Panko Breadcrumbs, Pasta Regalo Beetroot Tagliatelle, Tomato Passata, Tomato Paste, Walnuts
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?
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!
What should be prepared from my kitchen to make Beetballs & Bocconcini?
Beetroot Chunks, Black Beans, Bocconcini Balls, Dried Oregano, Fresh Basil, Garlic Cloves, Onion, Onions, Panko Breadcrumbs, Pasta Regalo Beetroot Tagliatelle, Tomato Passata, Tomato Paste, Walnuts
How many calories does Beetballs & Bocconcini have?
766 calories
How much fat content does Beetballs & Bocconcini have?
grams
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