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In a large bowl mix together the mince, seasoning, herbs and olives. 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 meat juices run clear. Meanwhile, cook the pasta according to the packet instructions.
Remove the meatballs and keep warm. Leave about 5ml (1tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce. Bring to the boil, reduce the heat and stir in the cream or crème fraîche. Reduce the heat and simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices.
450g (1lb) lean minced lamb or beef
Salt and pepper
10ml (2tsp) dried oregano or marjoram
15ml (1tbsp) pitted black olives, finely chopped
15-30ml (1-2tbsp) sunflower oil
600ml (1pint) prepared light gravy or hot, good beef stock
30ml (2tbsp) redcurrant jelly or cranberry sauce
60ml (4tbsp) double cream or crème fraîche
375g (12oz) fresh or dried tagliatelle or fettuccine
Freshly chopped sage leaves, to garnish