Low Sodium Boudin Balls

Transform your snacking experience with these Low Sodium Boudin Balls, a healthier twist on a Southern classic. Bursting with flavor from perfectly seasoned ground pork, aromatic vegetables, and salt-free Creole spices, this recipe highlights a smart use of low sodium chicken broth and bold seasonings to reduce sodium without sacrificing zest. These crispy, golden-fried bites feature a tender rice filling that’s subtly spiced with cayenne, paprika, and garlic and wrapped in a perfectly crunchy breadcrumb coating. Perfect for entertaining or as a delectable appetizer, these crowd-pleasers are easy to make and pair beautifully with a side of low sodium hot sauce for dipping. Whether you’re watching your sodium intake or just looking for a lighter version of a favorite, these Low Sodium Boudin Balls deliver all the savory satisfaction you crave!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

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.

Step 3

Remove the pot from heat and stir in the cooked rice and chopped green onion. Allow the mixture to cool slightly.

Step 4

Once the mixture is cool enough to handle, stir in the beaten egg to help bind the mixture.

Step 5

Using wet hands, form the mixture into 1-inch balls. This should yield about 24 balls.

Step 6

Set up a breading station: place flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third dish.

Step 7

Dredge each boudin ball lightly in flour, then dip into the beaten eggs, and finally roll in the breadcrumbs to coat evenly.

Step 8

Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).

Step 9

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.

Step 10

Remove the boudin balls from the oil using a slotted spoon and drain them on a paper towel-lined plate.

Step 11

Serve warm, with an optional side of low sodium hot sauce for dipping.

Nutrition Facts

Serving size	(3181.9g)

Amount per serving	% Daily Value*
Calories	11505.2

Total Fat 1065.6g	0%
Saturated Fat 176.8g	0%
Polyunsaturated Fat 0g
Cholesterol 963.2mg	0%
Sodium 2576.0mg	0%
Total Carbohydrate 378.2g	0%
Dietary Fiber 19.5g	0%
Total Sugars 20.9g
Protein 190.5g	0%

Vitamin D 120IU	0%
Calcium 672.0mg	0%
Iron 29.8mg	0%
Potassium 1979.5mg	0%

*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.

Source of Calories

Fat: 80.8%

Protein: 6.4%

Carbs: 12.7%