Beef Meatballs With Redcurrant Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 2 teaspoons dried oregano or 2 teaspoons marjoram
• 1 tablespoon pitted black olives, finely chopped
• 1 -2 tablespoon sunflower oil
• 1 pint prepared gravy or 1 pint hot beef stock
• 2 tablespoons red currant jelly or 2 tablespoons cranberry sauce
• 4 tablespoons double cream or 4 tablespoons creme fraiche
• 12 ounces tagliatelle pasta noodles (fresh or dried)
• freshly chopped sage leaf (to garnish)

Recipe

• 1 in a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.
• 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 meanwhile cook the pasta according to the packet instructions.
• 4 remove the meatballs and keep warm.
• 5 leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.
• 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 serve the meatballs with the pasta and garnish with the sage leaves.