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    Meatballs with Rich Cranberry Gravy

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    Meatballs with Rich Cranberry Gravy

    Sweet-and-sharp cranberry sauce adds zing to the gravy that accompanies these top-quality meatballs.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 4 tbsp olive oil
    • 1 pack 12 Waitrose Aberdeen Angus Beef Meatballs
    • ½ x 300g tub fresh Joubère Beef Gravy
    • 1 tbsp Waitrose Cranberry Sauce, plus extra to serve
    • 1 tbsp single cream
    • ½ x 500g pack fresh Waitrose Bianche Tagliatelle
    • ½ x 20g pack parsley, finely chopped


    1. Heat 2 tablespoons oil in a heavy-bottomed frying pan over a high heat, then add the meatballs. Fry for 15-20 minutes, turning occasionally, until brown and thoroughly cooked, so there is no pink meat and the juices run clear.
    2. Remove the meatballs, place on a plate and keep warm. Pour off and discard all but 1 teaspoon of the fat and return the pan to the heat.
    3. Pour in the beef gravy and stir in the cranberry sauce. Bring to the boil, then reduce the heat. Add the cream, season and simmer for less than a minute. Meanwhile, cook the pasta according to the pack instructions. Drain thoroughly, then add the remaining olive oil and mix well to prevent sticking.
    4. Mix the meatballs and gravy with the tagliatelle and serve sprinkled with the chopped parsley, with a little extra cranberry sauce on the side.

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