Low Sodium Boudin Balls
Discover the perfect guilt-free indulgence with these Low Sodium Boudin Balls, a classic Southern appetizer reimagined for a healthier twist. Packed with flavorful ingredients like ground pork, cooked rice, and a medley of finely chopped vegetables, these bites boast all the rich, savory essence of traditional boudin while keeping the sodium in check. Seasoned with aromatic spices and salt-free Creole seasoning, every bite delivers bold Cajun flavors without compromising heart health. Coated in a crispy breadcrumb crust and fried to golden perfection, they’re irresistibly crunchy on the outside and tender on the inside. Ready in under an hour, these boudin balls are perfect for entertaining, game-day spreads, or as a satisfying snack. Pair them with a side of low sodium hot sauce for an extra kick of heat!
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Recipe Information
Ingredients
- 2 cups low sodium chicken broth
- 1 pound ground pork
- 3 cups cooked rice
- 0.5 cup green onion, finely chopped
- 0.5 cup bell pepper, finely chopped
- 0.25 cup celery, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 0.5 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 tablespoon salt-free Creole seasoning (like Tony Chachere's)
- 1 egg, beaten
- 1 cup plain breadcrumbs
- 1 cup flour
- 2 egg for breading, beaten
- 1 teaspoon low sodium hot sauce (optional)
- 4 cups vegetable oil for frying
Instructions
In a large pot, bring the low sodium chicken broth to a simmer. Add the ground pork, onion, bell pepper, celery, and garlic. Cook over medium heat until the pork is browned and the vegetables are tender, about 10 minutes.
Stir in the cayenne pepper, black pepper, paprika, onion powder, garlic powder, and salt-free Creole seasoning. Cook for another 2 minutes to combine the flavors.
Remove the pot from heat and stir in the cooked rice and chopped green onion. Allow the mixture to cool slightly.
Once the mixture is cool enough to handle, stir in the beaten egg to help bind the mixture.
Using wet hands, form the mixture into 1-inch balls. This should yield about 24 balls.
Set up a breading station: place flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third dish.
Dredge each boudin ball lightly in flour, then dip into the beaten eggs, and finally roll in the breadcrumbs to coat evenly.
Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
Carefully lower the boudin balls into the hot oil, in batches to avoid overcrowding. Fry until golden brown and heated through, about 3-4 minutes per batch.
Remove the boudin balls from the oil using a slotted spoon and drain them on a paper towel-lined plate.
Serve warm, with an optional side of low sodium hot sauce for dipping.
Nutrition Facts
Calories |
11505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1065.6 g | 1366% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 378.2 g | 138% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 20.9 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 672 mg | 52% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
