Ingredients

The following ingredients have 4 Servings
  • 250 grams lamb mince
  • 250 grams haggis
  • 1 medium free-range egg (beaten)
  • 1 tbsp vegetable oil (for frying)
  • 1 tbsp butter
  • 2 shallots (finely chopped)
  • 50 ml whisky
  • 300 ml double cream

Instruction

  • Place lamb mince in a medium-sized bowl and crumble in the haggis with your fingers.
  • Add the beaten egg and using your hands, combine the mixture until everything is well incorporated.
  • Form meatballs about one inch in diameter and set aside on a plate.
  • Heat the vegetable oil in a non-stick pan. Fry the meatballs, in batches, for 10-15 minutes until well browned all over. Set aside on a paper towel to drain off any excess fat.
  • Meanwhile, prepare the whisky cream sauce. Heat the butter in a small saucepan and gently saute the shallots until softened.
  • Pour in the whisky and leave it to bubble so that the alcohol burns off.
  • Pour in the double cream and simmer for a few minutes until the sauce thickens.
  • Serve the meatballs and the whiskey sauce with tatties and neeps.