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. ---------------------------------------------------------------------------
Nutrition
Ingredients
