Mac ‘N Cheese Balls with Spicy Tomato Sauce
Last night’s dinner doubles as the perfect party appetiser, crisp and crunchy on the outside, cheesy and gooey on the inside, and best of all, no utensils needed.
15 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servingsMacaroni and Cheese
Vegetable Oil, for frying
2 Eggs
1/2 Cup of Flour
1 Cup of Panko Crumbs
1/3 Cup of Extra Virgin Olive Oil
5 Garlic Cloves cloves, minced
1 Red Chilli, chopped
400g Can of Chopped Tomatoes
Directions
- In a shallow bowl, combine flour with smoked paprika salt and pepper. In a second bowl, whisk the eggs. In a third bowl, add breadcrumbs.
- Dip balled macaroni into flour mixture (shaking off excess), followed by egg and finally in the panko crumbs. Set aside on a tray.
- Heat a medium saucepan over medium high heat. Add enough vegetable oil to coat the base. When the oil is hot, fry the macaroni balls in batches until golden brown and cooked through. Transfer to a paper towel lined plate or rack.
- To make the tomato sauce, heat a saucepan over low heat and saute the garlic in olive oil. To prevent it from browning and cooking too quickly add 2 tablespoons of water. When the water has evaporated, add the diced tomatoes and chilli. Let it simmer for 10-15 minutes.
- Season to taste and take off heat to cool.