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.

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 Nando's peri peri sauce or salads.

Cooking instructions

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  1. 1

    Fry meatballs and set aside.

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  2. 2

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

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  3. 3

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

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  4. 4

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