Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Pumpkins are not just for making halloween lanterns! Use to make a tasty pumpkin sauce with added pancetta chunks, parmesan cheese and sage and stir into tagliatelle pasta.

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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 can achieve it.

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

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

Nothing like mustard and apples to go with a fat pork chop. 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.

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.

Next add the potatoes and another teaspoon of mustard. The idea is to warm everything together. Just before serving add the sage and season. View full nutritional breakdown of Pork, Apple and Sage Meatballs calories by ingredient. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce.

So that’s going to wrap it up for this special food honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!