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Submitted by Ruchie Erreich
These macaroni balls are the same delicious appetizers as in those fancy restaurants. Now you can enjoy them at home! Makes 18-20 balls.
1 (1 lb) package elbow noodles
1 tbsp butter
4 cups heavy whipping cream
1 (8 oz) tub sour cream
1 (8 oz) package Muenster cheese
2 (8 oz) packages Mozzarella cheese
Garlic powder
salt
pepper
3/4 cup flour
8 eggs
5 cups breadcrumbs
Oil for deep frying
Cook noodles according to package directions. Drain and set aside to cool completely.
Meanwhile, melt the butter over low heat. Add whipping cream and bring to a boil until bubbles appear and the mixture is frothy. Put on low heat and add sour cream and cheeses, mix well. Turn the heat up to medium and let cook for 5 minutes, until cheese is completely melted. Add garlic powder, salt, and pepper, let cool.
Add the flour to the cooled noodles. Mix noodles and sauce, leaving some of the sauce on the side for dipping.
Spray muffin tins with nonstick spray. Place a heavy amount of noodle mixture in each muffin tin, creating a ball shape with the noodles. Freeze for at least 2 hours.
Take the macaroni balls out of the freezer and coat with egg, then breadcrumbs, then another layer of egg and breadcrumbs. Freeze for an hour.
Preheat the oil for frying and fry the macaroni balls for about 20 minutes. Serve with extra sauce.
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