Friday, July 25, 2008

Scottish meatballs

Continuing my Scottish-themed summer, I decided to make some haggis-inspired meatballs. I have to admit I was rather pleased with them, as they have a nice light texture and a flavour which can only be described as 'haggisy'.

500g beef mince
50 g of oat flakes
1 egg
1 tablespoon of shredded suet
half an onion
½ teaspoon mace
½ teaspoon freshly ground black pepper
½ teaspoon salt

  1. Set the oven to 180°C, and oil a large, non-stick baking tray, or a normal tray lined with baking paper.
  2. Chop the onion very finely, then fry gently until cooked. Mix the mince, oatmeal, suet and onion in a large bowl, add the beaten egg, and season with the mace, pepper and salt.
  3. Form the mixture into small balls (about the size of an unshelled walnut), and place on the tray. Bake for 30 minutes, until done.
Mace is made from the outer casing of nutmeg and, together with pepper, is the traditional way of spicing a haggis. If you can't find mace, then use nutmeg instead.

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