Haggis meatballs with whisky and mushroom sauce

    40 min

    A hearty dish for all the family, and a great way to try haggis and add a twist to a traditional dish.

    Aberdeenshire, Scotland, UK
    27 people made this

    Serves: 5 

    • For the meatballs
    • 1 onion
    • 60g cream crackers for breadcrumbs
    • 454g McIntosh® haggis
    • 400g Scotch beef mince
    • 1 egg
    • 2 tbsp tomato puree or ketchup
    • salt and pepper
    • For the sauce
    • 50g mushrooms, chopped
    • butter or oil
    • 50ml whisky
    • 250ml double cream

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Finely chop the onion and smash the cream crackers with a rolling pin in a clean tea-towel to make breadcrumbs.
    3. Combine all ingredients into bowl, ensuring everything is mixed well along with a dash of salt and pepper. Shape meatballs by hand into 3 to 4cm balls and set onto lightly greased ovenproof dish.
    4. Bake in the preheated oven for 20 to 30 minutes.
    5. While you are waiting for your meatballs to cook you can prepare the sauce. To start, roughly chop the mushrooms into small pieces.
    6. Add a little butter or oil to a hot pan and sauté the mushrooms for 2 to 3 minutes.
    7. Add the whisky to the pan and then carefully burn off the alcohol by flambéing the whisky. This is to take away the bitterness.
    8. Add the double cream along with some salt and pepper whilst allowing the sauce to reduce.
    9. Once the meatballs are ready; serve on plates along with the sauce and to round of the meal serve with some microwavable McIntosh mash and neeps.

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    Reviews in English (3)


    Very good and kids loved it too. Added chicken stock (reduced) and marsala to sauce to enrich and used creme fraiche.  -  25 Sep 2016


    An absolutely brilliant/alternative way to cook haggis. The sauce was delicious and so easy to make! I made way too many of the balls so froze some of them for next time ; ) This will be a family favourite for many years to come im sure!!! thankyou for sharing it x  -  16 Jun 2014


    lovely stuff  -  23 Feb 2011