Whole30 Boudin Balls
Perfect for anyone embracing clean eating, these **Whole30 Boudin Balls** serve up a healthier take on the classic Southern favorite without compromising on flavor. Crafted with ground pork, cauliflower rice, and the signature "Holy Trinity" of finely chopped onion, celery, and green bell pepper, these savory bites are seasoned to perfection with Whole30-compliant Cajun spices and smoked paprika. Coated in almond flour for a crispy exterior and baked to golden perfection, this recipe is both gluten-free and Paleo-friendly. Perfect as a nutritious appetizer or a satisfying main, these boudin balls offer a guilt-free indulgence that’s sure to impress. Serve them warm, paired with a fresh herb garnish, for a crowd-pleasing dish that fits your healthy lifestyle.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups cauliflower rice
- 1 medium, finely chopped onion
- 2 stalks, finely chopped celery
- 1 medium, finely chopped green bell pepper
- 3 cloves, minced garlic
- 1 tablespoon Cajun seasoning (Whole30-compliant)
- 1 teaspoon smoked paprika
- 2 large eggs
- 1 cup almond flour
- 3 tablespoons olive oil
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion, celery, green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
Add the ground pork to the skillet, using a wooden spoon to break it up as it cooks. Cook until the pork is browned and cooked through, about 8-10 minutes.
Stir in the caulirice, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
Once cooled, transfer the mixture to a large mixing bowl. Add in the eggs and chopped parsley, mixing until well combined.
Using your hands, form the mixture into golf ball-sized balls, about 1.5 inches in diameter. You should have approximately 20-24 balls.
Place the almond flour in a shallow bowl. Roll each boudin ball in the almond flour to coat evenly.
Heat the remaining olive oil in the skillet over medium heat. In batches, add the boudin balls and cook until golden brown on all sides, about 5-7 minutes per batch. Be careful not to overcrowd the pan.
Transfer the browned boudin balls to the prepared baking sheet.
Bake in the preheated oven for 10 minutes, allowing them to finish cooking through.
Serve warm as a delicious appetizer or main dish, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 3.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 655 mg | 14% | |
*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.
