Heat 1 tbsp olive oil in a pan, cook the meatballs until they are browned all over and thoroughly cooked through. Then remove from the pan and add the sliced onion. Cook until they are soft and golden, then add the garlic and cook for approximately a minute or two. Add the wine & chicken stock and reduce by half. Pour in the double cream and simmer for a minute or two, then add back the meatballs and simmer for another 5-7 minutes. Don’t let the sauce reduce too much, you want it the texture of single cream – add a splash of stock or water if you need to. Serve with orzo and sprinkled with some extra sage.