Elbow Macaroni Balls with Cheese and Tuna
Crispy elbow macaroni balls with tuna, perfect for those football afternoons. Ideal to please even the pickiest of kids or to impress any unexpected guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
- 1 cup elbow pasta, medium
- 2 tablespoons butter
- 3 tablespoons wheat flour
- 2 cups whole milk
- 1/4 white onions, medium
- 4 cloves
- 1 leaf bay
- 1 can tuna
- 200 grams Manchego cheese, grated
- parsley, finely chopped
- wheat flour, for breading
- 2 eggs
- breadcrumbs, for breading
- salt, to taste
- white peppers, to taste
Preparation
5 mins
30 mins
Medium
- Cook the elbow macaroni al dente following the package instructions. Drain and let cool.
- In a separate pan, heat the milk, onion, cloves, and bay leaf over low heat without letting it boil. Once it’s about to boil, remove from heat and let it steep for 10 minutes. Remove the onion, cloves, and bay leaf.
- In a skillet, melt the butter over medium heat. Add the flour. Stir constantly with a wooden spoon until a uniform dough forms. Without stopping stirring, gradually add the milk from step #2 until a thick sauce forms.
- Add the elbow macaroni, tuna, cheese, and parsley to the milk sauce. Mix everything well. Season with salt and pepper to taste. Remove from heat once the cheese has melted. Let it cool completely.
- Once the elbow macaroni has cooled, form small balls. Roll each ball in flour. Then dip in beaten egg and finally coat with breadcrumbs for breading. Refrigerate or freeze if possible.
- Fry the balls until they are lightly golden on the outside. Place on absorbent paper. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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