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Before you jump to Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.
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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. To make honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage you only need 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Prepare 350 g of Pork bangers(sausages).
- Use 300 g of spiralized pumpkin tagliatelle(pasta).
- Prepare 2 tablespoons of honey.
- You need 2 tablespoons of wholegrain mustard.
- Provide 2 tablespoons of olive oil.
- Get 2 tablespoons of lemon juice.
- You need 1 tablespoon of butter or coconut oil.
- Provide 1 handful of sage.
- You need 1 tablespoon of coconut oil to flash fry spiralized pumpkin.
- Get to taste of salt and pepper.
Instructions to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Heat oven to 180 degrees C. Remove the meat from the bangers, and roll into small golf sized balls. Set aside..
- 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..
- 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.
- In the same pan, add the tablespoon of butter to a hot pan, and fry the sage until crisp..
- 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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