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Best Advice to Cooking Yummy Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage

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

We hope you got insight from reading it, now let's go back to honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe. 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 do it.

To prepare an unforgettable Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage, below are the materials required:

  1. Take 350 g of Pork bangers(sausages).
  2. You need 300 g of spiralized pumpkin tagliatelle(pasta).
  3. You need 2 tablespoons of honey.
  4. Prepare 2 tablespoons of wholegrain mustard.
  5. Get 2 tablespoons of olive oil.
  6. Prepare 2 tablespoons of lemon juice.
  7. Use 1 tablespoon of butter or coconut oil.
  8. Get 1 handful of sage.
  9. Provide 1 tablespoon of coconut oil to flash fry spiralized pumpkin.
  10. You need to taste of salt and pepper.

After preparing the materials, now you are ready to prepare your appetizing Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage by following the instructions below:

  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..

The classic peppercorn sauce gets a cidery makeover too. Next add the potatoes and another teaspoon of mustard. The idea is to warm everything together. Just before serving add the sage and season. Stir occasionally during the cook time.

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

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step by step to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage

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