Name: Haggis Meatballs in a Creamy White Wine and Parmesan Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 25 Meatballs
Ingredients: 500 g Haggis; 500 g Beef mince; 1 Egg; 2 Cloves Garlic (Finely Chopped); 3 tbsp Butter; 300 ml Double cream; 100 ml white wine; 100 g Parmesan cheese (Grated); Spaghetti to serve

Last week, was the first time I’d ever had Haggis. We used it in a cottage pie, with swede and potato mash and it was bloody amazing. I thought I’d probably like it; I like most things, but, I really loved it. Which is a good job, because we bought two! I really wanted to try something a little different, so we decided to have a go at Haggis Meatballs.

We weren’t quite sure how to cook our Haggis Meatballs at first. It took some thought. Having cooked Haggis the week before I knew that it’s quite dry and not particularly fatty. I couldn’t see it binding together, or holding when it baked. I had visions of it crumbling up. So, I went for half beef and half Haggis and added an egg, just to make sure.

Then, there was what to serve it with. Husband’s first suggestion was a Whiskey sauce. But, I can’t handle whiskey. It’s that drink. You know the one that one got really really drunk on when you were a teenager? That you still can’t even smell 20 years later. Whiskey is my drink. It makes my stomach turn just thinking about it. But, I knew it couldn’t be tomato based, I just don’t think that would work. So, we went for a Creamy White Wine and Parmesan, which worked incredibly well. I think it would also be great without the wine if you’d rather.

Ingredients

For the Meatballs

500g Haggis
500g Beef Mince
1 Egg

For the Sauce

2 Cloves garlic – finely chopped
3tbsp Butter
300ml Double cream
100ml white wine
100g Parmesan cheese – grated
Spaghetti to serve

Method

The best thing about Haggis is that it doesn’t need any seasoning. I normally like to add some herbs and spices to create flavours, but Haggis already has plenty. It makes it incredibly easy to use.

First, preheat the oven to 180 degrees and very lightly grease a large baking tray.

Now, break the beef mince up, with your fingers or a fork, in a large mixing bowl. The Haggis will depend slightly on which you buy. I got a Simon Howie Haggis, which comes in a non-edible wrapping. You’d usually boil it in this “bag”, but for Haggis Meatballs, simply slice the bag and pull out the Haggis. Again, breaking up with a fork or your fingers. I stuck my hands in and found it oddly satisfying. I had a strange urge to become a butcher when I was a kid, but that is perhaps, a different story altogether.

Mix the beef and Haggis, so it’s a pretty even mix. Crack in the egg and almost knead the mixture, until it’s more doughy and easy to work with.

Using your hands, roll the mix into balls, pressing together into a compact Haggis Meatball as you go. They should be about golf ball sized, and this mixture should make between 20 and 25.

Place these Haggis Meatballs in the oven and bake for 25-30 minute, until thoroughly cooked all of the way through.

While they are baking, cook the spaghetti and make the sauce.

To do this, lightly fry the garlic and butter for a few minutes, until the butter has melted and the garlic is soft. Pour in the cream and wine and stir together. At this point, it will keep separating. This is fine. As it reaches a simmer, it will all emulsify into a smooth, creamy sauce.

When it starts to simmer, add the grated parmesan and stir. Keep stirring until the sauce has thickened slightly. If it reaches the desired consistency before the meatballs have cooked, remove from the heat.

When the spaghetti is cooked, drain and tip into the Creamy White Wine and Parmesan Sauce and mix, so the pasta is well coated. Serve, and top with Haggis Meatballs.

If you’ve got too many, freeze a portion for another day. We found Haggis Meatballs with a Creamy White Wine and Parmesan Sauce was a very filling meal, so I’d say four Haggis Meatballs per person is plenty.

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