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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 cook 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 it.
The ingredients needed to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Provide 350 g Pork bangers(sausages)
- Use 300 g spiralized pumpkin tagliatelle(pasta)
- You need 2 tablespoons honey
- Prepare 2 tablespoons wholegrain mustard
- You need 2 tablespoons olive oil
- Prepare 2 tablespoons lemon juice
- You need 1 tablespoon butter or coconut oil
- Get 1 handful sage
- Get 1 tablespoon coconut oil to flash fry spiralized pumpkin
- Take to taste salt and pepper
Steps 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.
Squish around to make sure pork is completely covered. You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle? This take uses tagliatelle and adds pancetta and chilli for punch. Stir occasionally during the cook time. Be careful that the Season to taste, and transfer to plates.
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