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Pasta with BOSH! Balls | Veganuary Week 3

Pasta with BOSH! Balls | Veganuary Week 3
Pasta with BOSH! Balls | Veganuary Week 3

Boy do we have a healthy vegan 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.

If you are looking for a gluten free meal idea then just swap the pasta for your favourite alternative. This recipe will serve enough for 1 very hungry person or 2 medium hungry people.

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚



For the BOSH! Balls

  • 1 tbsp of olive oil + 1 tbsp of olive oil plus more for frying
  • 1 small onion
  • 1 large clove of garlic
  • 10g fresh basil
  • 10g fresh parsley
  • 400g kale
  • 1 tsp of fennel seeds
  • Pinch of red chilli flakes
  • zest and juice of half a lemon
  • 1-2 slices of stale bread
  • 4 tbsp flour

For the sauce

  • 1 tbsp of olive oil
  • 1 onion
  • 2 garlic cloves
  • Pinch of chilli flakes
  • 1 can of plum tomatoes
  • 100g kale
  • 150g whole wheat spaghetti

For garnish

  • 10g parsley
  • 10g magic dust (nutritional yeast)


  1. 1.

    You will need...

    Large Frying Pan | Large Saucepan | Chopping Board | Knife

  2. 2.

    Peel and finely dice the onion | Peel and grate the garlic | Roughly chop the basil and parsley | Destalk and shred the kale

  3. 3.

    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

  4. 4.

    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 chard | 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

  5. 5.

    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

  6. 6.

    While the meatballs are cooling, make the pasta and sauce

  7. 7.

    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

  8. 8.

    Add 75g of 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

  9. 9.

    Serve the pasta immediately with a garnish of parsley and nutritional yeast