Caramelised Onion, Bacon and Cheese Macaroni Balls with a Tomato and Chilli Sauce

4 People
60 min.
easy

Surprise your guests with these delicious hot, cheesy nibbles: deep-fried macaroni nuggets flavoured with bacon and onion, and served with a sauce that’s easy to make using a tin of tomatoes, smoked chilli flakes and Knorr Tomato Base Dry Cook-in-Sauce.

Ingredients

Macaroni Balls

20 ml canola oil
2 onions, sliced
150 g bacon, chopped
Knorr Smoky bacon & Cheddar Flavour Mate
150 g cheddar cheese
4 spring onions, thinly sliced
100 g flour
1 ml Robertsons black pepper, to taste
2 eggs, beaten
400 g panko breadcrumbs
100 ml oil for frying
800 ml water

Tomato Sauce

20 ml olive oil
2 cloves garlic, finely chopped
15 ml Robertsons crushed chillies
2.5 ml Robertsons thyme
12 g packet Knorr tomato Base Dry Cook-In Sauce
1 x 400 g tin chopped tomatoes
10 ml lemon juice
1 ml Robertsons black pepper, to taste

Cooking Method

Macaroni Balls

Heat 10ml oil in a pan over a low heat. Add the bacon and fry until golden. Remove the bacon from the pan and drain on paper towel.
In the same pan, add the remaining 10ml oil, over a low heat. Add the onions and a pinch of Salt. Allow the onions to cook and caramelise slowly, about 30 minutes.
Bring 800ml water to the boil. Add all the contents of the Knorr Smoky Bacon & Cheddar Flavour Mate box. Boil until pasta is cooked, 12-15 minutes.
In a bowl, combine the cooked pasta, cheddar cheese, spring onion, caramelised onion and bacon. Season to taste with Robertson’s Black Pepper.
Refrigerate for 2-3 hours, until set.
Take the mix out of the fridge, and roll it into 12 even sized balls.
Roll the balls in the seasoned flour, followed by the egg, then evenly coat in panko breadcrumbs. Place on a tray and refrigerate for at least another 30 minutes.
Heat a pot of oil, deep enough to fit your macaroni balls, to 170C.
Fry your macaroni balls in batches until golden, and allow to drain on paper towel.
Serve warm with spicy tomato sauce.

Tomato Sauce

Heat the olive oil over a low heat in a pan. Add the garlic, Robertson’s Crushed Chillies and Robertson’s Thyme. Slowly cook until garlic is light golden and soft.
Add the Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and lemon juice.
Simmer until thickened, season with Robertson’s Black Pepper.