g of Prego Macaroni, cook as per instructions on the packet
can (290g) of Prego Mac & Cheese
cup of Mozzarella cheese
tbsp of Parmesan cheese
tsp of Coarse black pepper
nos of Eggs, beaten
cups of breadcrumbs
L of Cooking oil for deep frying
For dipping sauce (optional)
jar (680g) of Prego Tomato, Basil & Garlic Pasta Sauce
A pinch of mixed herbs
In a large bowl, mix all ingredients. Cover the bowl and chill in the fridge for 30 minutes.
Shape the cold pasta mixture into meatball-sized (1 to 1.5 inches) balls and place them onto a parchment paper-lined tray. Freeze for 30 minutes or overnight.
Dip frozen macaroni balls in the egg mixture and coat with breadcrumbs. Deep fry on medium-high heat until golden brown. Serve hot with dipping sauce.