Prenisha Bechoolal's "Bored At The Border" Meatballs & Macaroni

Prenisha Bechoolal's "Bored At The Border" Meatballs & Macaroni

Reminding the passport slinging travel crew, how it feels to jet-set with a ‘chicken or beef?’ in-flight meal. 

Prenisha Bechoolal's "Bored At The Border" Meatballs & Macaroni
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Ingredients

  • 1/4 cup Nandos Lemon & Herb Peri-Peri sauce
  • 500g Macaroni
  • 6 portions meat balls
  • 3 Tablespoons masala
  • 1 onion, sliced
  • 6 tomatoes, grated
  • 1 Tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • Coriander to garnish

To serve

Serving suggestions are Nandos peri peri sauce or salads.

Prenisha Bechoolal's "Bored At The Border" Meatballs & Macaroni

Cooking Instructions

1

Fry meatballs and set aside.

2

Fry sliced onions until golden brown, add ginger, garlic and masala until roasted. t

3

Add in tomatoes and salt. Cook for 15 minutes then mix in the fried meatballs.

4

Boil the macaroni for 10 minutes strain well. Serve with the meatballs and chutney. Serves 5 people.

Lemon and Herb PERi-PERi Sauce

Lemon and Herb PERi-PERi Sauce

This sauce is as gentle as we get: lively spice without blow-you-away burn. When life gives you Lemon & Herb, get pouring this blend of PERi-PERi (African Bird’s Eye Chilli), herbs and zesty lemon.

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