Pork and Blueberry Bites (The Odd Couple)
Pork mince balls with blueberries and tarragon, fried in one pan in 13 minutes. A Low Spoons recipe that freezes well.
Equipment
- Large mixing bowl
- Large frying pan
- Fork
- Spatula or tongs
Ingredients
Bites
- 500 g pork mince
- ½ cup blueberries, fresh or frozen (see note)
- ½ tbsp dried tarragon
- ¼ tsp ground fennel
- ½ tsp salt
- ¼ tsp black pepper
For frying
- 1 tbsp avocado oil or coconut oil
Instructions
Prepare
- Chop the blueberries into halves.
- Put the pork mince, blueberries, tarragon, fennel, salt and pepper in a large bowl.
- Mix gently with wet hands until just combined. Overmixing makes the bites tough.
- Divide the mixture into 8 portions and roll each one into a ball.
Cook
- Heat the oil in a large frying pan over medium-high heat.
- Add the balls in a single layer. If they don't fit, cook in two batches.
- Cook for 4 minutes per side, until deep golden with no pink in the middle. The centre should reach 75°C.
- Rest for 1 minute before eating. The blueberries inside are hot.
Notes
Frozen blueberries work, no need to thaw. Cool, cover and keep in the fridge for up to 3 days, or freeze for up to 3 months. Reheat once, until steaming hot all the way through. Breakfast version: serve with a fried egg and extra blueberries.
Nutrition
Serving: 2Balls | Calories: 1244kcal | Carbohydrates: 5g | Protein: 41g | Fat: 13g