Burns Night is traditionally centred around haggis, neeps and tatties, but that doesn’t mean you can’t put a modern twist on the menu. These Burns Night Spiced Meatballs with Whisky Gravy are inspired by classic Scottish flavours, offering warming spices and rich gravy.
Using trusted ingredients from Butchers-Sundries, this recipe is simple to prepare, full of flavour, and ideal for a Burns Night celebration at home, a mid-week supper, or a seasonal special for customers looking for something different.
Making time: 55 mins
Serves: 4 People
Ingredients:
- 750g Minced beef
- 75g Haggis-Style Seasoning Mix
- 75g Rusk/Breadcrumb Mix
- 100-120ml Cold Water
- 1 Onion finely sliced
- 500ml of Potts Beef Stock in a Can
- 1-2tbsp of Whiskey
- Black pepper to season
Method:
- Add the minced meat to a large bowl. Sprinkle in the Haggis-Style Seasoning Mix and Rusk, following the recommended ratios on the packaging
- Gradually add a little cold water while mixing until the mixture binds together and becomes slightly sticky. This helps create juicy, tender meatballs
- Roll the mixture into evenly sized meatballs, roughly the size of a golf ball. Place them on a tray and chill for 10 minutes to help them hold their shape
- Heat a little oil in a frying pan and brown the meatballs on all sides until nicely coloured. Remove from the pan and set aside
- In the same pan, gently fry the sliced onion until soft. Add a splash of whisky (if using) and allow it to reduce slightly. Pour in the Potts Beef Stock in a Can and simmer
- Return the meatballs to the pan and cook gently for 15–20 minutes until cooked through and the gravy has thickened
Serving Suggestions:
· Serve with neeps and tatties for a Burns Night classic
· Ideal as a main dish for a Burns supper or a comfortable winter meal