Scottish Haggis Balls

These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.

If you are looking for something different for burns night these are perfect and work really well with the clapshot. Clapshot is a dish from Orkney and is quite simply turnip and potato mashed together with butter and cream.

If you prefer you can also serve these balls up with a big helping of mashed potato and mashed turnip seperately with some greens or broccoli on the side. This dish works well with a creamy whisky sauce. I have used a premade haggis. I’ve had many requests for a haggis recipe but its not something that is made that often at home as the ingredients are quite hard to come by.

If you like the sound of this recipe you may also enjoy serving this up alongside a few other Scottish recipes to create a delicious three course meal. This recipe is particularly delicious served up on Burns night with some traditional Scottish Cockaleekie soup and perhaps a good old fashioned Scottish trifle for pudding.

Tips for making this recipe:

This recipe is so easy to make there are not many tips to share but to ensure everything is ready and hot at the same time I would cook up the clapshot and kale in the background while the balls are cooking in the oven then you can serve everything up at once.
This recipe works really well with a traditional Scottish whisky sauce and traditionally this is quite often served like this on burns night.
If you have leftover haggis balls they work really in a wrap for lunch or even in a quiche the next day with a pile of salad.
These would also be delicious and work well with some pasta and vegetables.
The balls are just under gold ball size. If you decide to fry them they cook quite well flattened a little.

Scottish Haggis Balls

Serves 5-6

900g premade haggis (approx 2 packs)
3 eggs
half a large turnip peeled & chopped
4 large potatoes peeled & chopped
4tbsp butter
1-2tbsp double cream
1/2 onion chopped
chives or parsley
kale
salt & pepper

Recipe Instructions

Start by preheating the oven to 160oc fan.
Heat a large pan of water to simmering point and add in a large pinch of salt.
Add all of the chopped turnips and potatoes into the water and leave simmering for about 15-20minutes until tender.
Remove any packaging from the haggis and crumble into a large bowl. Add in the 3 eggs and roll into small balls.
If you are baking them grease a tray with olive oil and add the balls spaced out on the baking sheet. Bake for around 20minutes until browned and cooked through.
If you are frying them add plenty of butter into a large frying pan and add the balls into the pan. Cook turning frequently in the pan for about 15 minutes until cooked through.
Add the kale to a pan of salty boiling water and cook for around 10 minutes while the balls are cooking. Drain and set aside.
Mash the cooked turnips and potatoes together with a tbsp or 2 of butter and a tbsp or 2 of cream until smooth.
Serve the clapshot mash with some kale on top and some haggis balls on top of that. Sprinkle with parsley or chives. You can also add chives into the clapshot mash while mashing.