Boudin Balls

Name: Boudin Balls (Upgraded)
Total time: 1 h 15 min
Yield: 12
Cuisine: Cajun
Ingredients: 1 lb Ground Pork; 1 cup Cooked Long-Grain Rice; 1/2 cup Onion-finely diced; 1/4 cup Bell Pepper-finely diced; 1/4 cup Celery-finely diced; 2 tbsp Cajun Seasoning; 1 tsp Smoked Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Cayenne Pepper; 1/2 tsp White Pepper; 1/2 tsp Salt; 1 cup All-Purpose Flour; 1 Egg-beaten; 1 cup Panko Bread Crumbs; 3 cups Peanut Oil; 1/4 cup Creole Mustard; 1 tbsp Mayonnaise; 1 tsp Lemon Juice

⏱1h 15m

👥12

🔥310 cal

Medium

🍽️Cajun

A slightly refined version of boudin balls, featuring a more complex spice blend and a tangy Creole mustard dipping sauce.

1 lb Ground Pork

1 cup Cooked Long-Grain Rice

1/2 cup Onion-finely diced

1/4 cup Bell Pepper-finely diced

1/4 cup Celery-finely diced

See all 18 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥310 cal

Medium

🍽️Cajun

A slightly refined version of boudin balls, featuring a more complex spice blend and a tangy Creole mustard dipping sauce.

#Appetizer #Snack #Louisiana #Fried #Spicy

Instructions

In a large bowl, combine all ingredients from the Pork & Rice group and all ingredients from the Seasoning group. Mix well until thoroughly combined.
Form the mixture into 1-inch balls.
Set up a breading station with three shallow dishes: one with Flour, one with Egg, and one with Panko Bread Crumbs.
Dredge each boudin ball in Flour, then dip in Egg, and finally coat with Panko Bread Crumbs.
Heat Peanut Oil in a deep fryer or large pot to 350°F (175°C).
Fry the boudin balls in batches for 3-4 minutes, or until golden brown and heated through.
Remove with a slotted spoon and drain on paper towels.
While the boudin balls are frying, prepare the Creole Mustard Dip: In a small bowl, combine all ingredients from the Creole Mustard Dip group. Mix well.
Serve the boudin balls hot with the Creole Mustard Dip.

Ingredients

1 lb 454 g Ground Pork
1 cup 177 g Cooked Long-Grain Rice
1/2 cup 60 g Onion-finely diced
1/4 cup 30 g Bell Pepper-finely diced
1/4 cup 30 g Celery-finely diced
2 tbsp 30 mL Cajun Seasoning
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Cayenne Pepper
1/2 tsp 2.5 mL White Pepper
1/2 tsp 2.5 mL Salt
1 cup 120 g All-Purpose Flour
1 1 Egg-beaten
1 cup 120 g Panko Bread Crumbs
3 cups 710 mL Peanut Oil
1/4 cup 60 mL Creole Mustard
1 tbsp 15 mL Mayonnaise
1 tsp 5 mL Lemon Juice

Equipment

Large Bowl
Deep Fryer or Large Pot
Slotted Spoon
Shallow Dishes (3)
Paper Towels
Small Bowl

Instructions

In a large bowl, combine all ingredients from the Pork & Rice group and all ingredients from the Seasoning group. Mix well until thoroughly combined.
Form the mixture into 1-inch balls.
Set up a breading station with three shallow dishes: one with Flour, one with Egg, and one with Panko Bread Crumbs.
Dredge each boudin ball in Flour, then dip in Egg, and finally coat with Panko Bread Crumbs.
Heat Peanut Oil in a deep fryer or large pot to 350°F (175°C).
Fry the boudin balls in batches for 3-4 minutes, or until golden brown and heated through.
Remove with a slotted spoon and drain on paper towels.
While the boudin balls are frying, prepare the Creole Mustard Dip: In a small bowl, combine all ingredients from the Creole Mustard Dip group. Mix well.
Serve the boudin balls hot with the Creole Mustard Dip.

Nutrition per serving

Calories 310

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Boudin Balls

Boudin Balls

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