Beef Meatballs With Redcurrant Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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