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Haggis meatballs with a creamy white wine and parmesan sauce are a fantastic dinner. Comforting, tasty and a fantastic way to eat haggis.
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Haggis Meatballs

Haggis Meatballs with creamy white wine and parmesan sauce is an alternative and yummy way to enjoy this delicious food—a perfect way to try something new.
Course Dinner
Cuisine British, Scottish
Keyword burn's night recipes, haggis recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Portions
Calories 706kcal
Author Donna

Ingredients

For the Meatballs

  • Cooking Spray or olive oil
  • 225 g Haggis
  • 225 g Lamb Mince
  • 1 Egg
  • Pinch Salt and pepper

For the Sauce:

  • 1 Tablespoons Butter
  • 1 Teaspoon Garlic Puree or two cloves crushed garlic
  • 300 ml Double cream
  • 100 ml white wine
  • 100 g Parmesan cheese Grated
  • Pinch Salt and pepper
  • Pasta for four Cooked to packet instructions

Instructions

For the Meatballs

  • Preheat the oven to 180 degrees C (fan-assisted) and mist a large baking tray with cooking spray.
  • Remove the haggis from the wrapper and place in a large mixing bowl.
  • Add the lamb mince, and break both meats up with a spatula or your fingers.
  • Mix until even.
  • Add an egg and a pinch of salt and pepper.
  • Knead together with your hands until the mixture is a workable ball.
  • Roll into around 18 even balls, a little smaller than golf balls.
  • Place on the prepared baking tray, leaving plenty of room between them.
  • Place in the oven and bake for 25-30 minutes, carefully shaking the tray after 15 minutes to turn.

For the Sauce

  • Warm a large, non-stick frying pan over medium heat on the hob.
  • Add the butter and melt.
  • Stir in the garlic. Cook for a few minutes, stirring occasionally if using fresh.
  • Pour in the cream and wine and stir.
  • When it starts to simmer, add the grated parmesan and stir.
  • Simmer for 10 minutes, stirring often, until the sauce has thickened.
  • Add a pinch of salt and pepper to taste (optional).
  • Carefully remove the cooked meatballs from the oven and tip them into the pan with the sauce.
  • Stir well so the meatballs are well coated, and serve with the cooked pasta.

Notes

  • I’ve used 225g of both haggis and lamb as a rough guide. Haggis and lamb both typically come in packs of slightly under 500g, but the specifics vary. Use half of each and the same amount of both. If this is closer to 250g, that’s fine.
  • You can stir the pasta into the sauce with the meatballs if you want to make sure it is well coated in sauce.