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
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.