WHAT YOU'll NEED

•  

  Chicken Meatballs:
• 300g

  minced chicken
• 2

  slices stale wholemeal bread, soaked and broken into crumbs
• 60g

  grated carrot
• 60g

  finely chopped onion
• 2

  cloves garlic, finely chopped
• ½

  tsp ground white pepper
• ½

  tsp salt
• 2

  stalks spring onion, finely sliced
• 1

  egg, beaten
• 1

  tbsp flour
• 2

  tbsp oil
•  
•  

  Macaroni:
• 200g

  PREGO® Macaroni, cooked according to packet instructions and drained
• 2

  cans (290g) PREGO® Cheese & Herbs Pasta Sauce
• 290ml

  hot water
•  
•  

  Topping (to be combined together):
• ¾

  cup (100g) grated cheddar cheese (for topping)
• 1

  slice stale bread, crumbled
• 1

  tbsp chopped parsley (optional)

HOW TO MAKE IT

• 1

  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.
• 2

  Meanwhile, combine PREGO® Cheese & Herbs Pasta Sauce with hot water and stir until smooth. Add cooked macaroni and meatballs, and mix well.
• 3

  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.