Haggis and beef meatballs

Carol Wilson rings the changes and combines meaty haggis with a dash of whisky in this modern rendition of a classic Scottish staple
By Carol Wilson
Haggis and beef meatballs
  • Rating:
  • Serves: 6-12 depending on size
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g lean minced beef
  • 375 g haggis
  • 1 egg
  • 1 tbsp malt whisky


1. Preheat the oven to 190C/gas 5.

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.

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