If you like meatballs, then you’ll love these Cajun-inspired boudin balls stuffed with beef jerky and sausage.

Boudin balls are typically mounds of spicy sausage rolled in breadcrumbs and deep fried. To make this classic treat Paleo, this recipe substitutes the bread crumb crust with almond meal, and uses beef jerky for some extra kick! We’ll also be baking them, instead for frying.

Since a lot of the beef jerky you find in stores are filled with MSG and other toxins, we used Chomps jerky for its grass-fed beef. This recipe uses their original flavor for a subtle, smoky taste – you can also experiment with their cranberry flavor for tangy boudin balls, or jalapeño flavor for more spice.

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To make these Paleo boudin balls, start by slicing four jerky sticks into small pieces, then process into a fine mince using an electric blender or food processor. Next, remove the casing from the boudin sausages and mix the meat with the minced jerky, tapioca starch, an egg, and a little almond milk until well combined.

To form the balls, scoop out one heaped tablespoon of mixture and roll it into a ball with both hands, repeating until there is no mixture left.

To bake these boudin balls, simply grease a rimmed baking sheet with coconut oil, and place the boudin balls in a single layer at least 2 inches apart. Bake at 350°F for 30 minutes, flipping them over halfway through, until the balls are golden brown.

Serve the boudin balls with Paleo mustard and enjoy!

Felicia Lim

Almond-Crusted Jerky Boudin Balls

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Total time:40 mins

Cook Time:10 mins 10 minutes

Prep Time: 30 mins 30 minutes

Serves:15 balls

Almond-Crusted Jerky Boudin Balls

Recipe by: Felicia Lim

If you like meatballs, then you’ll love these Cajun-inspired boudin balls stuffed with beef jerky and sausage.

Tools

• Food processor
• Large mixing bowl
• Large pot

Ingredients

• 4 1-oz jerky sticks (we used Chomps Original Flavor)
• 1 lb Paleo boudin sausage
• 1/3 cup tapioca starch
• 1 egg
• 1 T almond milk
• 1 cup almond meal
• Coconut oil, for greasing
• Paleo mustard, for dipping (optional)

Instructions

• Cut the jerky sticks into small pieces and process to a fine mince using a food processor or blender.
• Remove the casing from the boudin sausages and mash the meat.
• Combine the mashed sausage meat, minced jerky, tapioca starch, egg, and almond milk together in a large mixing bowl. Use a fork to mix until the ingredients are combined.
• Scoop one heaped tablespoon of the mixture and shape into a ball. Repeat until there is no more mixture left.
• Roll each ball in almond meal until fully covered on the surface. Repeat until all the balls are coated in almond meal.
• Grease a rimmed baking sheet with coconut oil, and place the boudin balls in one single layer at least 2 inches apart. Bake at 350°F for 30 minutes, flipping them over halfway through, until the balls are slightly golden.
• Serve the boudin balls with Paleo mustard.

Looking for Paleo ingredients? Here’s what we recommend:
Almond meal (Barney)

This post is sponsored by our friends at Chomps. Our goal is to always bring you healthy, Paleo-friendly articles that we know you’ll love. We only feature trusted brands approved by the PaleoHacks team.

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