Boudin Balls

Boudin Balls

Chef John's recipe for fried boudin balls has a crispy outside and tender inside filled with meat, rice, and savory flavors. They're sure to be a hit.

Preparation Time
45 mins
Cooking Time
2 hr
Total Time
2 hr 45 mins
Calories
301 Calories

Recipe Instructions

Step 1
Transfer drained meat mixture to a cutting board and finely chop.
Step 2
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.
Step 3
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.
Step 4
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.
Step 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.
Step 6
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.
Step 7
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.
Step 8
Gather the ingredients.
Step 9
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.

Ingredients

  • 1 cup all-purpose flour
  • salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 2 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 cup dry bread crumbs
  • 1 pinch cayenne pepper, or to taste
  • 2 cups oil for frying, or as needed
  • 1 yellow onion, diced
  • 3 tablespoons kosher salt
  • 6 ounces chicken livers, rinsed and trimmed
  • 4 cups cooked white rice, or more to taste
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped green onion
  • 1.5 tablespoons ground black pepper
  • 0.5 cup diced poblano pepper
  • 1.75 pounds boneless pork shoulder, cut into 1-inch cubes
  • 0.5 cup seeded and diced jalapeno pepper

Categories

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