Sausage Meatballs in Crème Fraîche with Roasted Potatoes & Carrots

Preheat the oven to 200°C (180°C fan).

Cut the potatoes into chunky pieces and place on a baking tray. Drizzle with oil, season with salt and black pepper, and roast for 25–30 minutes until golden and crisp.

Roll the sausage meat into small meatballs. Heat a little oil in a large frying pan and cook the meatballs over medium heat for 10–12 minutes, turning regularly, until well browned and cooked through.

Bring a pan of salted water to the boil, add the carrots and cook for 5–6 minutes until tender but not soft. Drain and set aside.

Sprinkle the dried chives over the meatballs. Dissolve the stock cube in about 150 ml hot water and pour into the pan. Bring to a gentle simmer.

Lower the heat and stir in the crème fraîche until smooth and heated through, taking care not to let it boil.

Serve the sausage meatballs in their creamy sauce alongside the roasted potatoes and carrots.