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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs. | 2. 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 juices run clear. | 3. Meanwhile cook the pasta according to the packet instructions. | 4. Remove the meatballs and keep warm. | 5. Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce. | 6. Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan. | 7. Serve the meatballs with the pasta and garnish with the sage leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
black olive	1	tablespoon	pitted chopped	302.6	0.0	67.32	1.7
sunflower oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
gravy beef stock	1	pint	prepared	302.6	0.0	67.32	1.7
red currant jelly	2	tablespoons		302.6	0.0	67.32	1.7
creme fraiche	4	tablespoons		302.6	0.0	67.32	1.7
tagliatelle pasta noodle	12	ounces		302.6	0.0	67.32	1.7
sage leaf			chopped	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.