Shallow fry Swedish Meatballs in some oil
Simultaneously, for the sauce
100gms Butter
1/2 Onion
Small carrot and 1/2 stick celery
250mls Chicken stock
Recurrent Jelly
1/4 tsp Allspice
Salt and pepper
Double cream to finish
To make the sauce, finely chop remaining onion, carrot and celery and soften in residual butter. Transfer to a saucepan, add the stock and simmer until reduced by half. Strain into the meatball pan.
Stir in some redcurrant jelly and season with 1/4 tsp allspice, salt and pepper. When the jelly is dissolved, add cream and continue cooking until the sauce is thick and nicely amalgamated. Check for seasoning and serve with thin chips and peas.