Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. An easy lunch or dinner for two. Delicious honey and mustard ground pork meatballs cooked in the air fryer.
Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. 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 cook it.
The ingredients needed to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Take 350 g Pork bangers(sausages)
- Make ready 300 g spiralized pumpkin tagliatelle(pasta)
- Take 2 tablespoons honey
- Take 2 tablespoons wholegrain mustard
- Get 2 tablespoons olive oil
- Make ready 2 tablespoons lemon juice
- Get 1 tablespoon butter or coconut oil
- Get 1 handful sage
- Prepare 1 tablespoon coconut oil to flash fry spiralized pumpkin
- Get to taste salt and pepper
Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. 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. Nothing like mustard and apples to go with a fat pork chop.
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.
This take uses tagliatelle and adds pancetta and chilli for punch. 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.
So that’s going to wrap this up for this exceptional food honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
