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.
Servings4 servings
Prep Time10 minutes
Cook Time15 minutes
Ingredients
for the meatballs
- 250grams lamb mince
- 250grams haggis
- 1medium freerange eggbeaten
- 1tbsp vegetable oilfor frying
for the whisky cream sauce
- 1tbsp butter
- 2 shallotsfinely chopped
- 50ml whisky
- 300ml double cream
Instructions
- 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.
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