Method

1. Place the Macsween Vegetarian Haggis in a mixing bowl, and mash it thoroughly with a fork. Add the grated cheese and the egg, and mix well to combine.
2. Using clean hands, form the mixture into approximately 6 evenly sized meatballs. Lay them out on a well oiled baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 35 minutes, or until nicely browned and crispy.
3. While the haggisballs are baking, prepare the tomato sauce. Heat a dash of oil in a frying pan - if you have an oven-safe frying pan, this will save on washing up.
4. Add the diced red onion and minced garlic to the pan, and cook over a medium heat for 5 minutes, stirring regularly, until the onion is soft.
5. Add the tinned tomatoes or passata, along with the dried oregano and a generous pinch of salt and pepper. Bring to a gentle simmer, and allow to cook for a further 10 minutes or so, until the sauce is rich and thick.
6. Grate the fresh mozzarella cheese. It’s not the easiest cheese to grate as it’s so soft, but as long as it all ends up nicely crumbled, it will work well.
7. If your frying pan isn’t oven-safe, transfer the tomato sauce to an oven-proof dish. When the haggisballs are browned, place them on top of the sauce, and top with the grated mozzarella and cheddar.
8. Return the pan to the oven for a further 10 minutes, or until the cheese is melted and crisped up to your liking.
9. Serve the cheesy baked haggis meatballs with spaghetti and garlic bread, garnished with fresh basil.