Herby Pork Meatballs with Cranberry Gravy

In a bowl, mix together the pork, sausagement, sage, garlic and 1tbsp Smooth Cranberry Sauce.

Season with salt and freshly ground black pepper and stir the ingredients together until well mixed.

With damp hands, shape into 24 small, even-sized balls. Heat the olive oil in a deep frying pan and fry the meatballs in batches until browned all over, shaking the pan regularly. Drain from the pan with a slotted spoon and set aside.

Drain all but about 1tbsp of fat from the pan, add the shallots and yellow pepper and fry gently until softened. Stir in the remaining Smooth Cranberry Sauce and keep stirring. Mix a little of the stock with the cornflour until smooth and add to the pan with the remaining stock and tomato puree. Stir constantly until the sauce is thickened and smooth. Return the meatballs to the pan.

Cover and cook over a low heat for 15 minutes, occasionally basting the meatballs with the sauce. Serve with pasta.

TIPS: Press the pork mixture together quite firmly so the meatballs keep their shape during cooking and don™t fall apart. Minced raw turkey could be used instead of minced pork.