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In a pan over medium heat, sweat the diced apples and onions until they start to caramelise, about 5-7 minutes.
In a large mixing bowl, combine the caramelised apple and onion with the pork mince, breadcrumbs, egg, garlic granules, honey, and 1 tsp of wholegrain mustard. Mix well. Shape into golf ball-sized meatballs.
In the same pan, add a bit of oil and brown the meatballs on all sides, remove and set them aside.
In the same pan, add the sliced leek, garlic and mushrooms. Cook with some fresh thyme for 5 minutes until the vegetables are softened. Sprinkle the flour over the vegetables and stir well to combine.
Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add 1 tsp of wholegrain mustard and the crème fraîche. Stir until the sauce thickens slightly. Season with salt and pepper to taste. Add the meatballs back to the pan, simmer gently for another 10 minutes, or until the meatballs are cooked through.
Finish the sauce with a sprinkle of lemon zest and chopped parsley for freshness.
Serve with mash and vegetables.