Step 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.

Step 2

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

Step 3

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

Step 4

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