slices stale wholemeal bread, soaked and broken into crumbs
finely chopped onion
cloves garlic, finely chopped
tsp ground white pepper
stalks spring onion, finely sliced
PREGO® Macaroni, cooked according to packet instructions and drained
cans (290g) PREGO® Cheese & Herbs Pasta Sauce
Topping (to be combined together):
cup (100g) grated cheddar cheese (for topping)
slice stale bread, crumbled
tbsp chopped parsley (optional)
Combine all chicken meatball ingredients (except oil) in a large bowl and mix well. Form into 2cm balls and lay on a baking tray. Drizzle with oil and bake in a preheated oven (200ºC) till golden brown – about 20 minutes.
Meanwhile, combine PREGO® Cheese & Herbs Pasta Sauce with hot water and stir until smooth. Add cooked macaroni and meatballs, and mix well.
Transfer into a shallow heatproof baking dish and sprinkle with topping mix. Bake in preheated oven (200ºC) for 15 – 20 minutes or until top is golden brown.
GOES WELL WITH … almost all Raya delicacies such as lontong, rendang and so on.