Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage

Name: Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage
Total time: 2400 s
Yield: 4 servings
Cuisine: South African
Ingredients: 350 g Pork bangers(sausages); 300 g spiralized pumpkin tagliatelle(pasta); 2 tablespoons honey; 2 tablespoons wholegrain mustard; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon butter or coconut oil; 1 handful sage; 1 tablespoon coconut oil to flash fry spiralized pumpkin; to taste salt and pepper

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is one I have developed, and is from my food blog 'Off Beet Blog' (https://offbeetblog.com/2017/02/28/honey-and-mustard-pork-meatballs-with-pumpkin-tagliatelle/)

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is one I have developed, and is from my food blog 'Off Beet Blog' (https://offbeetblog.com/2017/02/28/honey-and-mustard-pork-meatballs-with-pumpkin-tagliatelle/)

Saved

Ingredients

40 mins

4 servings

350 gPork bangers(sausages)
300 gspiralized pumpkin tagliatelle(pasta)
2 tablespoonshoney
2 tablespoonswholegrain mustard
2 tablespoonsolive oil
2 tablespoonslemon juice
1 tablespoonbutter or coconut oil
1 handfulsage
1 tablespooncoconut oil to flash fry spiralized pumpkin
to tastesalt and pepper

Saved

Steps

40 mins

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.