Rosemary Pork Meatballs, Mustard Mushroom Sauce

Steps

1. Prep first: chop the onion and split it into two equal halves; mince the garlic and set aside one third for the meatballs and two thirds for the sauce; slice the mushrooms, kale and apple; chop the walnuts and parsley.
2. In a large bowl, stir the breadcrumbs with one quarter of the milk and let soak 5 minutes.
3. Add the pork-ground, beaten egg, the first half of the onion, the meatball third of the garlic, the rosemary, 3 g of the salt and half the black pepper to the soaked breadcrumbs. Mix gently with your hands and roll into 20 balls.
4. Heat 10 g of the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, turning, 8–10 minutes, until they reach 160°F (71°C) in the center. Move them to a plate.
5. In the same skillet, cook the mushrooms and the second half of the onion over medium-high heat, stirring, until browned, about 7 minutes. Add the remaining two thirds of the garlic and cook 30 seconds.
6. Sprinkle the flour over the mushrooms and stir 1 minute. Whisk in the chicken broth, the remaining three quarters of the milk and the mustard, then 1 g of the salt and the remaining black pepper. Simmer until slightly thickened, about 4 minutes.
7. Return the meatballs to the skillet, spoon the sauce over them and simmer 3 minutes until hot through. Scatter the parsley on top.
8. Meanwhile, for the salad, toss the kale with the remaining 15 g of olive oil, the cider vinegar and the last 1 g of salt, massaging the leaves for 1 minute until glossy. Fold in the apple and walnuts.
9. Serve the meatballs and mushroom sauce with the kale salad and the toasted whole-wheat bread.