Beef Meatballs With Redcurrant Sauce

1. 1

   In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.

2. 2

   Heat the oil in a large non stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any juices run clear.

3. 3

   Meanwhile cook the pasta according to the packet instructions.

4. 4

   Remove the meatballs and keep warm.

5. 5

   Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.

6. 6

   Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan.

7. 7

   Serve the meatballs with the pasta and garnish with the sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.