Name: One-pan pork and almond meatballs with kale and broccolini
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup (80g) blanched almonds, roasted; 500 g minced (ground) pork; 2 cloves garlic, crushed; 1 egg; ¼ cup finely chopped tarragon, plus 3 extra sprigs; 2 teaspoons finely grated lemon rind; ⅓ cup (25g) finely grated parmesan; 2 teaspoons extra virgin olive oil; 2½ cups (625ml) almond milk; 1 tablespoon dijon mustard; 1 bunch broccolini (175g), blanched, trimmed, halved lengthways; 1 bunch kale (250g), trimmed, chopped; extra chopped roasted blanched almonds and finely grated parmesan, to serve

One-pan pork and almond meatballs with kale and broccolini

Save the washing up by creating a nutritious meal in one pan with these pork and almond meatballs flavoured with tarragon and a creamy mustard sauce.

Ingredients

½ cup (80g) blanched almonds, roasted

500 g minced (ground) pork

2 cloves garlic, crushed

1 egg

¼ cup finely chopped tarragon, plus 3 extra sprigs

2 teaspoons finely grated lemon rind

⅓ cup (25g) finely grated parmesan

2 teaspoons extra virgin olive oil

2½ cups (625ml) almond milk

1 tablespoon dijon mustard

1 bunch broccolini (175g), blanched, trimmed, halved lengthways

1 bunch kale (250g), trimmed, chopped

extra chopped roasted blanched almonds and finely grated parmesan, to serve

Method

1.Place almonds in a small food processor; process until finely chopped. Combine pork, almonds, garlic, egg, tarragon, rind and parmesan in a large bowl; season. Roll into tablespoon-sized balls.

2.Heat oil in a large, deep-sided frying pan over medium heat. Add meatballs and cook, turning, for 4 minutes or until browned.

3.Add almond milk, extra tarragon sprigs and mustard; bring to a simmer. Cook for 6 minutes or until reduced slightly; season.

4.Add broccolini and kale; toss. Cook for 2 minutes; season to taste. Serve with extra almonds and parmesan.

To blanch the broccolini, place in a heatproof bowl; cover with boiling water. Stand for 2 minutes; drain.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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