How to cook Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage tasty

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage - . Today I am sharing this Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage! A quick and easy dinner that is ready in under 25 minutes!

You can cook Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage with 10 Ingredients and 5 steps. See the following guide!

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

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..