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Serves: 6

Haggis and Lamb Meatballs with an Oatcake Crumble and Whisky Cream Sauce

Prep Time
10 min.
Cooking Time
25 min.
Method
Indirect
Prep Time
10 min.
Cooking Time
25 min.
Method
Indirect

Ingredients

Weber  Haggis  Burns  Night 346X318
  • 250g minced Lamb
  • 450g Haggis
  • 1 tbsp wild heather honey
  • 30g porridge oats
  • 125ml whole milk
  • 100ml Scotch whisky
  • Salt and pepper
  • 150g crushed oatcakes
  • SAUCE
  • 35g salted butter
  • 35g Flour
  • Good glug of Scotch whisky
  • 375ml of chicken stock
  • 1 tsp wholegrain mustard
  • 7g fresh chives

Instructions

    In the kitchen:

  • 01 In a large mixing bowl add the lamb, haggis, honey, oats, milk, whisky and mix well. Finally add salt and pepper. The mixture will be quite wet which is good as it will result in a lovely soft juicy meatball.
  • 02 In a separate bowl, roughly crush the oatcakes.
  • 03 Shape a small ball out of the meat mixture about the size of a ping-pong ball, and then coat the meatball in the crushed oak cakes. Place on a Grill Pan ready for the barbecue.
  • At the barbecue:

  • 01 Cook the meatballs indirect at around 200˚C for 25 minutes. The meatballs can also be lightly smoked using one handful of soaked apple woodchips.
  • 02 Whilst the haggis meatballs are cooking it is time to make the sauce.
  • 03 In a saucepan, melt 35g of salted butter on a side burner or gas hob. When this has melted, add flour to make a roux. Cook the flour out by stirring then add a good glug of the Scotch whisky. Allow the liquid to cook off before bit by bit adding all the stock until you have a thick sauce, to this add the cream and mustard. Take off the heat and add the finely chopped chives.
  • 04 Pour the sauce all over the top of the meatballs before serving.

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