Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.
Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.
I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.
While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.
ANYWAY---------------
I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--
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Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--
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Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.
Thanks Charlie! :bow :tu