Boudin Balls
These boudin balls deliver a crackly, golden crust that gives way to a tender, rice-studded pork and chicken liver filling layered with peppers, garlic, and warm spice. Rich, savory, and satisfyingly peppery, they’re perfect for game day, parties, or as a festive Cajun-inspired appetizer. Serve hot for the best contrast of crunchy exterior and soft, juicy interior.
- Prep45 mins
- Cook2 hrs
- Serves12
- DifficultyMedium
- 1
Assemble all the ingredients.
- 2
In a large pot, mix together the pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper. Cover the pot and refrigerate to let the flavors blend, 2 hours to overnight.
- 3
Add enough water to the pork mixture to cover it by 2 inches; bring to a boil, lower the heat to low, and simmer until the meat is tender, about 1 1/2 hours. Remove from the heat. Strain the mixture, keeping the liquid and meat separate.
- 4
Move the drained meat mixture to a cutting board and chop it finely.
- 5
In a bowl, combine the chopped meat, rice, parsley, and green onion. Gradually add the reserved cooking liquid, one ladleful at a time, stirring until fully absorbed between each addition, until the mixture becomes paste-like. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
- 6
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape the chilled meat mixture into 1-inch balls.
- 7
Set up a breading station: In a shallow bowl, whisk together the flour, 1 pinch cayenne pepper, salt, and black pepper. Put the breadcrumbs in another shallow bowl. Beat the eggs in a separate shallow bowl.
- 8
Lightly press a ball into the flour mixture to coat; tap off any excess flour. Dip the ball into the beaten egg; then press it into the breadcrumbs. Place the breaded ball on a plate and repeat with the remaining balls.
- 9
Working in batches, fry the boudin balls in the preheated oil, turning once, until crisp on the outside and hot inside, 3 to 4 minutes.
- Calories 798.96 kcal High
- Protein 26.0 g Good Source
- Carbs 76.05 g Moderate
- Total Fat 43.28 g High
- Saturated Fat 7.2 g High
- Trans Fat 0.05 g High
- Cholesterol 132.16 mg High
- Sodium 211.23 mg Moderate
- Fiber 2.09 g Low Source
- Sugar 1.87 g Low Source
- Added Sugar 0.35 g Low Source
- Calcium 59.53 mg Low Source
- Iron 5.3 mg Good Source
- Potassium 394.25 mg Low Source
- Vitamin A 529.56 mcg_rae Good Source
- Vitamin C 15.35 mg Moderate
- Vitamin D 0.57 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Celery
- Garlic 🧄
- Onions 🧅
About This Recipe
Boudin Balls is a Cajun and Creole appetizer recipe made with 19 ingredients. It takes about 2 hrs 45 mins, serves 12, and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Boneless Loin Pork Roast, and Bread Crumbs. Each serving provides about 798.96 kcal, and is a good source of protein.
Recipe Questions
- What is Boudin Balls?
- It is a Cajun and Creole recipe made with 19 ingredients, usually served for appetizer or side dish or snack.
- What is Boudin Balls made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Boneless Loin Pork Roast, Bread Crumbs, Cayenne Pepper. The full list of 19 is above.
- How long does it take to make Boudin Balls?
- About 2 hrs 45 mins in total: 45 mins to prepare and 2 hrs to cook.
- How many calories are in one serving?
- One serving provides about 798.96 kcal. The full nutrition breakdown is above.
- Is Boudin Balls easy to make?
- This recipe is rated medium, with 19 ingredients and 9 steps.
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