Honey and Mustard Pork meatballs with pumpkin tagliatelle.

The pairing of pork with flavours like honey, mustard and sage not only enhance the natural sweet flavour of pork but celebrate its umami undertones. This week’s midweek meal is a budget buster, super easy to make and best of all it takes only 20 minutes to magically whip up!
Like many others, I constantly find myself stuck in a rut when it comes to weekly meals and making the same things for convenience sake. Each week, usually as a mid week meal, I make pork and sage bangers, using one of my jars I recycle to use as salad dressing jars(a tip I picked up from Siba from Siba’s Table) I mix some honey, mustard, olive oil and a squeeze of lemon juice and give it a vigorous shake to combine I then proceed to drizzle over the bangers then roast in the oven for 20 minutes to achieve a crisp and golden brown banger. The perfect accompaniment for me is runny polenta studded with butter of course, placing the bangers on top of the polenta and using the pan juices to dress the dish. This for me, is the ultimate comfort food dish.

So in rebellion of boring mid-week meals and costly healthy food, I’ve decided to pimp up the usual pork bangers and give it a lighter more fitting facelift for end of summer days.
Honey and Mustard Pork Meatballs with Pumpkin Tagliatelle with crispy sage. 
Ingredients:

-350g pack of Pork bangers

-2 Tablespoons of honey

-2 tablespoons of extra virgin olive oil

-1 tablespoon of whole grain mustard

-1 pack of pumpkin tagliatelle(or any spiralized veg for that matter)

-a few sprigs of sage

-a knob of butter or tablespoon of coconut oil

-1 tablespoon of coconut oil to flash fry the pumpkin tagliatelle.
Method:

Preheat oven to 180 degrees C. Remove the meat from the bangers roll into balls and place in a oven tray/dish. In a jar or bowl, add the honey, mustard, olive oil and lemon juice mix or shake until incorporated. Place the pork meatballs in the tray and pour over the honey and mustard glaze and roast for 20 minutes until golden brown. In a pan, flash fry the pumpkin tagliatelle in the coconut oil for 1 minute on high, place in a separate bowl and set aside to serve with the meatballs. Using the same pan, add the knob of butter or more coconut oil and fry the sage leaves until crispy. Take off the heat and set aside. On a plate, place the pumpkin tagliatelle (I sprinkled a little dukkah and chilli flakes over the veg pasta) place the meatballs on top with the crispy sage leaves using the leftover pan juices drizzle over the dish and serve with grated Parmesan.