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Put the pork mince, apple, onion, garlic and sage in a large bowl. Season with salt and pepper and gently mix until just combined. Shape into 20-25 small meatballs for faster cooking or 12 large meatballs. Transfer to a large plate, cover and refrigerate for 5-10 minutes.
Heat the oil in a large non-stick pan over medium heat. Add the meatballs and cook for 8-10 minutes, turning frequently until golden all over and nearly cooked through then remove from the pan.
For the sauce, pour in the stock, mustard and honey. Stir gently, then add the cornflour mix to thicken slightly, stirring from time to time. Once bubbling, reduce the heat and stir through the crème fraiche until smooth and glossy.
Add the meatballs back to the pan and simmer in the sauce for 2-3 minutes, spooning over the top to glaze.
Serve with creamy mashed potatoes and seasonal greens of your choice.