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According to Rach, this recipe is based on an English dish. Classic red currant (sometimes written redcurrant) sauce, or jelly, is a tangy condiment traditionally served with meat, poultry or fish. Here, Rach plays with it, starting with store-bought red currant jelly and adding shallots, garlic, sherry, Worcestershire, mustard, beef stock and citrus zest. She calls the super-flavorful result a kind of "glazy gravy" and serves it with meatballs and these Roasted Garlic Mashed Potatoes. (If you make the potatoes first, you can keep them warm in a bain marie: set the covered pot in gently simmering water in a larger skillet.) A refreshing Cucumber-Dill Salad would be a great addition, too.
Pro Tip from Rach: Freezing the bacon for a few minutes makes it easier to chop.
For the meatballs, heat the oven to 400°F, with rack at center.
To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg. Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil. Roast about 18 minutes, then add to sauce (see below).
For the sauce, heat butter and EVOO in saucepot over medium heat. Add shallots and garlic, season with salt and pepper and soften a couple minutes. Add sherry and reduce by half, 7 to 8 minutes. Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes. Stir in jelly and zest, then strain or pass through a sieve.
Place meatballs in bowl or serving dish. Brush with sauce and pass remainder at table. Puddle up some mashed potatoes on plate or in shallow bowl and make a well. Add meatballs and pass sauce.