These are small ground pork patties — call them meatballs if you like — mixed with finely chopped fresh fennel and chopped sun-dried tomatoes, then pan-fried until browned through. They hit 160°F (71°C) at the center, so there’s no guesswork on doneness. The honest reason to make them: they reheat better than most ground pork recipes, which makes them genuinely useful on a busy weeknight.
Smart swaps
- Fresh fennel bulb: If you can’t find it, use 1 teaspoon of fennel seeds crushed in a mortar. The flavor is more concentrated, so start with less. Skip the fronds — they add nothing here that justifies the fuss.
- Sun-dried tomatoes: Oil-packed and dry-packed both work. Oil-packed are softer and easier to chop; dry-packed need a 10-minute soak in warm water first or they stay leathery inside the pork. Either way, pat them dry before mixing in so you’re not adding excess oil or water to the mixture.
- Ground pork: Standard 80/20 ground pork is ideal. Extra-lean ground pork tends to produce drier bites, so if that’s all you have, add a tablespoon of olive oil to the mix.
What makes this version work
Two things matter most here. First, chop the fennel finely — pieces larger than a small dice won’t soften fully during cooking and you’ll get hard raw chunks in the finished bite. Aim for a rough mince, similar in size to the sun-dried tomato pieces, so everything distributes evenly. Second, mix the ingredients only until just combined. Ground pork has enough fat to stay moist, but overworking the mixture compresses the proteins and produces a dense, rubbery texture. Stir until the fennel and tomatoes are distributed and stop — thirty seconds of mixing is usually enough.
If something goes sideways
- Bites falling apart in the pan: The mixture was too wet, usually from oil-packed tomatoes that weren’t patted dry. Chill the shaped bites in the fridge for 20 minutes before cooking — cold fat holds the shape better during the first few minutes of searing.
- Outside browning too fast, center still raw: Pan heat is too high. Lower to medium, add a splash of water, and cover the pan for 2–3 minutes to finish cooking through. Verify the center reaches 160°F (71°C) with an instant-read thermometer.
- Bites turning out dense and tight: The mixture was overworked. Nothing fixes this batch, but next time mix by hand rather than with a spoon, and stop as soon as the ingredients come together.
- Fennel flavor barely noticeable: The fennel was cut too large and didn’t release its flavor into the meat. Finer chopping — or a brief sauté of the fennel before mixing — solves this for the next batch.
- Sun-dried tomatoes burning on the outside of the bites: Pieces were too large and exposed on the surface. Chop them smaller so they stay embedded in the meat rather than sitting on the exterior where they scorch.
Keeping and reheating
Cooked pork bites keep well in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag — they’ll keep for up to 3 months without sticking together. Reheat from the fridge in a covered skillet over medium-low heat with a tablespoon of water for about 5 minutes, or in a 350°F (175°C) oven for 10 minutes. From frozen, thaw overnight in the fridge before reheating the same way. The uncooked mixture can also be shaped and frozen raw for up to 2 months; cook straight from frozen over medium heat, covered, and verify the center reaches 160°F (71°C) before serving.
Yummy Pork Bites With Fennel and Sun-Dried Tomatoes
Ingredients
1 pound ground pork (minced pork) - lean
1 medium fennel bulb - minced
1 cup sun-dried tomatoes - chopped
2 tablespoons rosemary - minced
2 tablespoons oregano - dried
½ teaspoon salt
1 medium red onion - sliced
2 medium red pepper (red capsicum) - sliced
½ teaspoon olive oil- 4 pieces hotdog buns
Instructions
- Preheat your oven to 385 degrees Fahrenheit.
- Add the pork, fennel, tomatoes, oregano, rosemary, and salt to a mixing bowl.
- Gently mix the ingredients, roll into bite-sized balls and place on parchment paper on a cookie sheet.
- Place in the oven and cook for 15 minutes. That’s enough time for the pork to cook but still allow some “bite” left in the fennel. Speaking of fennel, I just love how this dish allows for those “hidden” veggies and more flavour to explode!
- While the pork bites are cooking, in a pan set to medium-high heat, cook the bell pepper with the onion, and olive oil until soft. Slice the pork balls as desired.
- Serve the bites on hotdog buns and top with the sautéed bell pepper and onion.
Nutrition
Frequently asked questions
Can I make the mixture ahead and cook it the next day?
Yes — the shaped, uncooked bites can sit covered in the fridge overnight and cook the next day. In fact, chilling firms the mixture slightly, which makes them easier to handle in the pan.
How do I know when the pork bites are fully cooked through?
An instant-read thermometer inserted into the center should read 160°F (71°C) — do not rely on color alone with ground pork. If you don’t have a thermometer, cut one open: the interior should show no pink and the juices should run clear.
Can I bake these instead of pan-frying?
Yes. Arrange them on a lightly oiled baking sheet and bake at 400°F (200°C) for 18–22 minutes, flipping once halfway through. You won’t get quite as much browning on the outside, but the texture inside is the same and it’s easier to cook a large batch hands-free.
What can I serve these with to make a complete meal?
They work well over a simple green salad, tucked into warm flatbread with yogurt, or tossed with cooked pasta and a drizzle of olive oil. Because the bites are already well-seasoned, keep whatever you pair them with simple so the fennel and tomato flavors come through.
If you liked this one
- Cumberland Sausage Mince Pie
- Savory Pork Noodle Stir-Fry
- Sweet Savory Scotch Eggs
- Spiced Pork Mince Flatbreads
