Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. One of my favorites food recipes. This time, 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 popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage is something that I have loved my whole life.
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.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage:
- Get 350 g Pork bangers(sausages)
- Get 300 g spiralized pumpkin tagliatelle(pasta)
- Get 2 tablespoons honey
- Take 2 tablespoons wholegrain mustard
- Take 2 tablespoons olive oil
- Get 2 tablespoons lemon juice
- Make ready 1 tablespoon butter or coconut oil
- Prepare 1 handful sage
- Prepare 1 tablespoon coconut oil to flash fry spiralized pumpkin
- Get to taste salt and pepper
Meatballs sub with honey mustard onions. Slice the onions in half and remove the skin, then slice into half rounds. Heat the butter in a large frying pan. Add cooked meatballs to the sauce and heat through.
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.
Serve the saucy meatballs in fresh ciabatta or sourdough rolls and top with grated tasty. Ainsley's using the honey from our very own This Morning bees to whip up delicious honey and mustard glazed pork chops. This honey mustard pork tenderloin is an easy recipe that's pretty hands-off, so you can do other things (like make a salad!) while the meat is marinating and Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. 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?
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