What are the main ingredients in Beetballs & Bocconcini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Beetballs & Bocconcini

Name: Beetballs & Bocconcini
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Tender flavourful DIY beetballs pair perfectly with beetroot pasta served with a homemade tomato sauce, bocconcini balls, fresh basil and walnuts.

Beetballs & Bocconcini

with fresh basil & a homemade tomato sauce

Hands on Time: 20 - 45 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!