Lamb and Haggis Meatballs with Whisky Cream Sauce
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4.5 from 2 votes

Lamb & Haggis Meatballs with a Whisky Cream Sauce

A modern take on a classic Burns Night Supper - lamb mince and haggis meatballs with a delicious and simple whisky cream sauce. Serve with tatties and neeps.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Author: Elizabeth


for the meatballs

  • 250 grams lamb mince
  • 250 grams haggis
  • 1 medium freerange egg beaten
  • 1 tbsp vegetable oil for frying

for the whisky cream sauce


  • 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.