I like haggis. A lot. My other half, not so much, Mathew however loves it. So rather than cook two meals I did a bit of sniffing around on the internet and found a recipe for a 50/50 haggis and minced lamb meatball. I gave it a whirl and it went down a treat. Albeit rather a greasy one.
I’ve since made a few changes (swapped lamb for beef, added chives, served with pasta and sauce rather than tatties and neeps) and today it became the inaugural dish of Mathew’s cookery club. OK it’s just me and him, with guest appearances from mum, but it gets him more involved with the preparation of his food so hopefully he’ll become more adventurous at mealtimes.
- 8 ripe tomatoes
- 2 shallots
- 4 mushrooms
- 2 cloves garlic
- 1tsp fresh thyme
- 1tsp Worcestershire sauce
- 1/2 tsp white pepper
- 1tbsp tomato puree
- 1 birdseye chilli (whole)
Blanch, peel and deseed the tomatoes. This can be a bit of a faff but it beats having skin and seeds in your sauce. Blitz the tomatoes to a paste in a blender.
Blitz the shallots. Blitz the mushrooms, thyme and garlic together.
Melt butter and a dash of oil in a large saucepan. The oil helps to stop the butter from burning.
When the butter is foaming, add the shallots and fry for a couple of minutes, then add the mushrooms, thyme and garlic. Cook for a further couple of minutes before adding the tomato, Worcestershire sauce, tomato puree and white pepper. Mix it all together, pop in the whole chilli, cover and simmer for about 25 mins.
When cooked, discard the chilli and season to taste. Put aside (can be frozen) whilst making the meatballs!
- 250g lean minced beef
- 250g haggis
- 1egg yolk (who knew it would take a 7yr old four attempts at separating an egg!)
- 1tbsp chives
- pinch of salt and pepper
Mix together all the ingredients in a large mixing bowl. This can be done in a food processor but half the fun is getting stuck in with your hands and getting all the ingredients mixed really well.
Once everything is combined, take a small amount in your hands and form into a ball. Continue with the rest of the mixture until there’s nothing left.
Preheat the oven to 200C and roast the meatballs for about 15-20 mins until they are cooked all the way through. Reheat the sauce. Cook some spaghetti according to the instructions on the packet.
Make a nest of pasta in a bowl, put meatballs on top and spoon over the sauce. Sprinkle with cheese if you like.
The meatballs can be cooked then frozen once cold and reheated straight from the freezer as required.