Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something which I have loved my whole life.

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.

To begin with this recipe, we have to 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 cook that.

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. Take 2 tablespoons wholegrain mustard
5. Get 2 tablespoons olive oil
6. Make ready 2 tablespoons lemon juice
7. Make ready 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.

Steps 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.

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