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Baked Boudin Balls

Baked Boudin Balls

Baked Boudin Balls bring the rich, savory flavors of traditional Cajun boudin into a healthier, oven-baked snack. Crispy on the outside and tender inside, these golden bites combine perfectly seasoned pork and rice filling wrapped in a crispy breadcrumb coating. Perfect as a crowd-pleasing appetizer or satisfying snack, this recipe offers easy preparation, versatile variations, and a delicious way to enjoy authentic Louisiana taste without frying.

  • Total Time: 40 minutes
  • Yield: Approximately 20-24 balls 1x

Ingredients

Scale

Main Ingredients

  • Cooked Boudin Link (approximately 2 links, pork and rice filling seasoned with Cajun spices)
  • 1/2 cup All-Purpose Flour
  • 2 Eggs, beaten
  • 1 cup Breadcrumbs (regular or gluten-free panko for dietary needs)
  • Cooking Spray

Optional Ingredients

  • Cheese cubes (sharp cheddar or pepper jack), for stuffing
  • Diced jalapeños or hot sauce, for extra spice
  • Chopped parsley or green onions, for garnish and herb infusion
  • Optional dipping sauces: spicy mustard, remoulade, garlic aioli, or creamy ranch

Instructions

  1. Prepare the Filling: Remove the casing from cooked boudin links and place the filling into a bowl. If cold, gently warm the boudin to make handling easier. Use a fork to fluff and break apart the mixture, loosening any clumps to ensure the balls will hold together evenly.
  2. Shape the Balls: Scoop about two tablespoons of the boudin filling using your hands and roll it firmly into a smooth, uniform ball. Repeat this process with all the filling to ensure even baking and presentation. Optionally, insert a small cube of cheese in the center of each ball for a gooey surprise.
  3. Coat the Boudin Balls: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each ball first in the flour, then dip into the eggs, and finally roll in breadcrumbs until fully coated. This triple-layer breading creates the crispy, golden crust.
  4. Bake Until Crispy: Place the breaded balls on a baking sheet lined with parchment paper or a greased wire rack. Lightly spray them with cooking spray to promote even browning. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, turning the balls once halfway through baking to ensure an evenly crisp exterior.

Notes

  • Use freshly cooked or store-bought boudin for the best texture and flavor.
  • Roll balls tightly but do not over-compact to maintain a tender interior.
  • Make sure each ball is fully coated in breadcrumbs for maximum crispness.
  • Bake at high heat (400°F) to quickly brown the exterior while keeping the filling moist.
  • Use parchment paper or a wire rack to prevent sticking and allow air circulation during baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze unbaked or fully cooked balls in a single layer before transferring to a freezer-safe bag; they keep well for up to 2 months.
  • Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crunchiness; avoid microwaving.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Cajun
  • Diet: Gluten Free

Nutrition

  • Serving Size: 3 balls
  • Calories: 220
  • Sugar: 1g
  • Sodium: 380mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 85mg

Keywords: Baked boudin balls, Cajun appetizer, baked snacks, Louisiana recipe, healthier boudin balls, party finger food, gluten-free snack