Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something that I’ve loved my entire life.
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. Cook until the sauce reduces to a coating consistency, seasoning to taste. When the sauce is almost ready to serve, add the chopped sage to the pan Heat the oil in a frying pan and add the pork balls.
To get started with this recipe, we must first prepare a few components. You can cook honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Prepare 350 g Pork bangers(sausages)
- Prepare 300 g spiralized pumpkin tagliatelle(pasta)
- Prepare 2 tablespoons honey
- Prepare 2 tablespoons wholegrain mustard
- Prepare 2 tablespoons olive oil
- Get 2 tablespoons lemon juice
- Make ready 1 tablespoon butter or coconut oil
- Prepare 1 handful sage
- Take 1 tablespoon coconut oil to flash fry spiralized pumpkin
- Get to taste salt and pepper
Season well with salt and pepper. Whisk the rest of the ingredients and then pour over the pork. Turn occasionally to brown on all sides. When you think pork is done slice into middle to check.
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.
Turn occasionally to brown on all sides. When you think pork is done slice into middle to check. Mix dried cherries, celery, honey mustard and some salt and pepper in a medium bowl. Add mayo and mix until incorporated. Season with salt and black pepper.
So that is going to wrap this up for this special food honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
