Carol Wilson
Carol Wilson rings the changes and combines meaty haggis with a dash of whisky in this modern rendition of a classic Scottish staple
Carol Wilson rings the changes and combines meaty haggis with a dash of whisky in this modern rendition of a classic Scottish staple
Haggis and beef meatballs
Method
2. Using a fork to break up the haggis, combine all the ingredients until well mixed.
3. Season to taste with salt and pepper.
4. Shape into 3cm diameter balls and place on a baking tray.
5. Bake for 20-30 minutes (depending on size) until cooked through.
6. Alternatively, heat a little oil in a frying pan and shallow-fry the meatballs for 10-15 minutes, depending on size, until cooked through. Serve warm or at room temperature with a crisp green salad.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
450g lean minced beef375g haggis
1 egg
1 tbsp malt whisky
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