Boudin Balls

4.8
(31)
26 Reviews
7 Photos

These boudin balls have a textural contrast between the crispy outside and moist, savory inside that is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 14, 2024
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Prep Time:
45 mins
Cook Time:
2 hrs
Additional Time:
4 hrs
Total Time:
6 hrs 45 mins
Servings:
12
Yield:
48 boudin balls
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes

  • 6 ounces chicken livers, rinsed and trimmed

  • 1 yellow onion, diced

  • 2 stalks celery, diced

  • ½ cup diced poblano pepper

  • ½ cup seeded and diced jalapeno pepper

  • 6 cloves garlic, minced

  • 3 tablespoons kosher salt

  • 1 ½ tablespoons ground black pepper

  • 1 teaspoon chili powder

  • 1 teaspoon cayenne pepper

  • 4 cups cooked white rice, or more to taste

  • ½ cup chopped fresh parsley

  • ½ cup chopped green onion

  • 2 cups oil for frying, or as needed

  • 1 cup all-purpose flour

  • 1 pinch cayenne pepper, or to taste

  • salt and ground black pepper to taste

  • 1 cup dry bread crumbs

  • 2 large eggs, beaten

Directions

  1. Gather the ingredients.

  2. Stir 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 together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.

  3. Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.

  4. Transfer drained meat mixture to a cutting board and finely chop.

  5. Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. 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). Roll chilled meat mixture into 1-inch balls.

  7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.

  8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.

  9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Nutrition:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

76 home cooks made it!

Nutrition Facts (per serving)

301 Calories
12g Fat
33g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 301
% Daily Value *
Total Fat 12g 16%
Saturated Fat 3g 17%
Cholesterol 108mg 36%
Sodium 1569mg 68%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 14g 29%
Vitamin C 15mg 16%
Calcium 55mg 4%
Iron 4mg 21%
Potassium 279mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.