Meatballs with Redcurrant Sauce

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.