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

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

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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.

Feeds
4People
Preparation time
60Min.
Difficulty
easy

Ingredients

Macaroni Balls
20 ml canola oil
2 onions, sliced
150 g bacon, chopped
Knorr Smokey bacon & Cheddar Flavour Mate
150 g cheddar cheese
4 spring onions, thinly sliced
100 g flour
Robertsons Atlantic sea salt
Robertsons Black Pepper
2 eggs, beaten
400 g panko breadcrumbs
oil for frying
Tomato Sauce
20 ml olive oil
2 cloves garlic, finely chopped
15 ml Robertsons crushed chillies
2.5 ml Robertsons thyme
1 packet Knorr tomato Base Dry Cook-In Sauce
1 x 400 g tin chopped tomatoes
10 ml lemon juice
Robertsons Atlantic sea salt
Robertsons Black Pepper

Preparation 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 Robertson’s Atlantic Sea 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 Smokey 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 Atlantic Sea Salt and 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 Atlantic Sea Salt and Robertson’s Black Pepper.

Nutrition

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