Heat oil in large fry pan on high. Cook meatball until well browned. Transfer to plate and keep warm.

Add flour to pan, cook stirring for 1 minute until blown in colour,

Gradually stir in stock and cream. Bring to boil, stirring until thick.

Return meatballs to pan with peas. Reduce heat to medium, simmer 10 minutes until meatballs are warmed through. Serve with crusty bread and cranberry jam.