Pasta with BOSH! Balls
- Simple
- 0:45 m
- 18 ingredients
Boy do we have a healthy plant-based friendly meal treat for you! These are our delicious and super HEALTHY "meat" balls- The Bosh balls. What a great idea to bring more greens into your diet- by making "meat" balls out of Kale. Even if you're not the biggest fan of kale, you'll love this recipe. We've paired the balls with a quick homemade pasta sauce and some spaghetti. This recipe will serve enough for 1 very hungry person or 2 medium hungry people.
Serves: 2
Ingredients
For the BOSH! balls
- 1 tsp fennel seeds
- 4 tbsp flour
- 1 tbsp olive oil - plus more for frying
- 1 small onion
- 1 garlic clove large
- 10g fresh basil
- 10g fresh parsley
- 400g kale
- ½ Juice of 1 lemon - zest and juice
- Pinch of salt
- 2 slices of stale bread
For the sauce
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- Pinch of chilli flakes
- 1 x 400g can of plum tomatoes
- 100g kale
- 150g wholewheat spaghetti
- Pinch of salt
- chilli flakes
To serve
- 10g parsley
- 10g magic dust (nutritional yeast)
Before you start
Large Frying Pan | Large Saucepan | Chopping Board | Knife
Step 1
First, prepare the BOSH! ball ingredients
- Peel and finely dice the onion
- Peel and grate the garlic
- Roughly chop the basil and parsley
- Destalk and shred the kale
- Add one tablespoon of oil to a large frying pan and place over a medium heat
- Add the kale and saute until tender, approximately 5 minutes
- Remove from the pan and allow to cool completely
Ingredients
- 1 tbsp olive oil - plus more for frying
- 1 small onion
- 1 garlic clove large
- 10g fresh basil
- 10g fresh parsley
- 400g kale
Step 2
Next, make the BOSH! ball mix
- Add the remaining tbsp of olive oil to a large frying pan and place over a medium heat
- Add the onion, a pinch of salt and sweat until the onions are translucent (approx 5-6 minutes)
- Add the garlic, basil, parsley, fennel seeds, chilli flakes and cook for a further 30 seconds
- Transfer to a bowl, allow to cool completely, mix with the kale
- Grate over the stale bread, add the zest of the lemon, cut in half and squeeze in the juice
- Mix all the ingredients together well with a spoon or spatula
Ingredients
- 1 tsp fennel seeds
- ½ Juice of 1 lemon - zest and juice
- Pinch of chilli flakes
- Pinch of salt
- 2 slices of stale bread
Step 3
Roll the mixture into balls
- Roll the mixture into 12 small balls (slightly smaller than a ping pong ball) and roll them in plain flour
- Warm olive oil in a frying pan, add the balls, 4 at a time and gently fry until golden on all sides
- Set aside to cool
Ingredients
- 4 tbsp flour
- chilli flakes
Step 4
While the meatballs are cooling, make the sauce
- Place a large pot of water on to boil, season well with salt
- Peel and finely dice the onion, thinly slice the kale
- Add the oil to a frying pan and place over a medium heat
- Add the onion with a pinch of salt and cook until translucent (approx 5-6 minutes)
- Add the garlic and red chilli flakes and cook for a further minute
- Add the plum tomatoes and bring up to a boil, stirring regularly
- Turn the heat down and cook for approximately 10 minutes
- Remove half of the sauce from the pan, place in a sealed container and store in the fridge to be served again later in the week
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 x 400g can of plum tomatoes
- 100g kale
- Pinch of salt
Step 5
Cook the pasta and serve
- Add the pasta to the boiling water and cook for approximately 8 minutes until al dente
- Drain the pasta, reserving a cup of the starchy cooking water to loosen the sauce
- Add the pasta to the pan with the sauce and adjust the consistency with the reserved water as needed, add the half the Kale and cook for a few minutes until softened
- Store the remaining kale and meatballs in a sealed container in the fridge, to be eaten later in the week
- Serve the pasta immediately with a garnish of parsley and nutritional yeast
Ingredients
- 150g wholewheat spaghetti
- 10g parsley
- 10g magic dust (nutritional yeast)