Begin by making the meatballs. In a bowl mix together the mince, breadcrumbs, oregano, egg and salt and pepper. Shape into 12 meatballs.
Heat the butter and oil in a pan and fry the meatballs a few at a time until cooked. When cooked remove from the pan and keep warm. Keep frying until all the meatballs are cooked.
Pour off most of the fat from the pan leaving about one tablespoon. Add the stock and the redcurrant sauce to the pan. Bring to the boil then reduce the heat and simmer for about ten minutes. Stir in the cream and add back the meatballs together with any juices. Heat the meatballs through, check the seasoning and serve with pasta or potatoes and vegetables.