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

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We hope you got benefit from reading it, now let’s go back to honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe. To cook honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage you need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:

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