Let's Get Cooking
- 1 Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the onion and Knorr Garlic Flavour Pot and cook gently for 5 minutes, until onions are soft but not brown. Remove from the heat.
- 2 In a separate large bowl, combine the beef and pork mince, cooked onions, garlic, honey, egg, breadcrumbs and Elmlea Double Light. Mix well and season with a little pepper.
- 3 With wet hands (to keep the mixture from sticking), shape the mixture into 24 meatballs, each the size of a golf ball and place them on a plate lightly moistened with water.
- 4 Melt the Flora Buttery with remaining olive oil in a large pan over medium-high heat. Add the meatballs in batches and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through.
- 5 Transfer the meatballs to a plate. Remove most of the leftover fat from the pan. Add the water and Knorr Gravy Pot and whisk over medium heat for a minute. Add the cranberry sauce and season to taste. Return the meatballs to the gravy, and simmer for 5 minutes, stirring until sauce thickens slightly and meatballs are heated through.
- 6 Serve with tagliatelle and extra cranberry sauce.
