Boudin Balls recipe
All Recipes Appetizers and Snacks Meat and Poultry Meatball Appetizer RecipesIngredients
- 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 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 eggs, beaten 2 cups oil for frying, or as needed
Nutrition Info
- 300.8 caloriescarbohydrate: 32.7 gcholesterol: 107.7 mgfat: 12.2 gfiber: 2 gprotein: 14.3 gsaturatedFat: 3.4 gservingSize: -sodium: 1569.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Boudin Balls
Directions
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Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher 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.
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.
Transfer drained meat mixture to a cutting board and finely chop.
Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 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.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Roll chilled meat mixture into 1-inch balls.
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.
Gently press 1 ball into flour mixture to coat, shake off the excess flour. Dip ball into the beaten egg, press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
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.