Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage
Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
  1. Get 350 g Pork bangers(sausages)
  2. Prepare 300 g spiralized pumpkin tagliatelle(pasta)
  3. Get 2 tablespoons honey
  4. Get 2 tablespoons wholegrain mustard
  5. Prepare 2 tablespoons olive oil
  6. Take 2 tablespoons lemon juice
  7. Make ready 1 tablespoon butter or coconut oil
  8. Take 1 handful sage
  9. Prepare 1 tablespoon coconut oil to flash fry spiralized pumpkin
  10. Prepare to taste salt and pepper
Instructions to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
  1. Heat oven to 180 degrees C. Remove the meat from the bangers, and roll into small golf sized balls. Set aside.
  2. In a jar, mix together the honey, olive oil, lemon juice and mustard, then with the lid on, shake to combine. Place the meatballs in a roasting dish and pour the honey, mustard, lemon juice and olive oil mix over the meatballs. Roast the meatballs with the glaze for 25 minutes until golden brown.
  3. In a hot pan, flash fry the spiralized pumpkin in the coconut oil for 1-2 minutes on high. (keep in mind any spiralized vegetable will work, or normal pasta, cooked according to the instructions found on packaging) place in a bowl and set aside
  4. In the same pan, add the tablespoon of butter to a hot pan, and fry the sage until crisp.
  5. Assemble with the meatballs served with the pumpkin tagliatelle(spiralized veg/pasta) and the crispy sage and brown butter leftover used to fry the sage. Sprinkle with parmesan cheese.

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