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.

  • 25 mins preparation
  • Serves 4
  • Print


  • 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


  • 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.

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