Print Recipe

Boudin Balls

Boudin Balls


  • 1 - 2 pounds boudin, removed from casing
  • 3 scallions, finely diced
  • 2 cloves garlic, minced
  • 2 - 3 tablespoons finely chopped parsley
  • Flour
  • Seasoned fish coating (or fine cornmeal)


  1. Blend the boudin with the scallions, garlic and parsley. Form into 1-inch meatballs.
  2. Blend together the flour and seasoned cornmeal coating. Roll the balls in this mixture to lightly coat.
  3. Deep fry in small batches until evenly browned. The key here is not to cook the boudin, since it's already cooked. You just want a nice crispy outside to offset the spicy soft inside.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.