Caramelised Onion, Bacon and Cheese Macaroni Balls with a Tomato and Chilli Sauce
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.
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
- 1 ml Robertsons black pepper, to taste
- 2 eggs, beaten
- 400 g panko breadcrumbs
- 100 ml oil for frying
- 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
- Robertsons Atlantic sea salt
- 1 ml Robertsons black pepper, to taste
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
- Nut Free
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