Cook Meat

NutritionSortLoading...
Loading...

1 tablespoon olive oil

1 ½ pounds ground pork

1 pound chicken livers

Select allAdd

1. Heat olive oil. Add pork and chicken livers. Cook until browned.

2. Transfer meat to a bowl. Cool slightly. Pulse in a food processor until fine and crumbly. Set aside.

Sauté Vegetables

SortLoading...
Loading...

2 ribs celery, diced

1 green pepper, deseeded and diced

1 small white onion, diced

2 cloves garlic, finely minced

1 tablespoon Cajun seasoning (unsalted)

2 teaspoon smoked paprika powder

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cayenne pepper powder (optional)

2 tablespoon butter

Select allAdd

1. Melt butter. Add celery, green pepper, and onion. Cook 5 minutes until soft.

2. Stir in garlic, Cajun seasoning, paprika, 1 teaspoon salt, thyme, oregano, and cayenne. Cook 30 seconds until fragrant.

Combine and Chill Mixture

SortLoading...
Loading...

Cooked meat mixture

1 cup low-sodium chicken broth

2 tablespoon freshly minced parsley

1 tablespoon hot sauce

2 cups cooked white rice

Select allAdd

1. Add meat mixture to vegetables. Stir in chicken broth, parsley, and hot sauce. Simmer gently, then turn off heat.

2. Fold in cooked rice. Cool to room temperature.

3. Chill mixture at least 30 minutes.

Form and Chill Balls

1. Form mixture into 2-inch balls. Place on a tray.

2. Chill balls for 20 minutes.

Prepare Breading

SortLoading...
Loading...

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

3 eggs

¼ cup buttermilk

1 cup panko breadcrumbs

Select allAdd

1. Mix flour, 1 teaspoon salt, garlic powder, and onion powder in one bowl.

2. Whisk eggs and buttermilk in a second bowl.

3. Add breadcrumbs to a third bowl.

Bread and Fry Balls

1. Roll balls in flour mixture, dip in egg wash, then coat in breadcrumbs.

2. Heat 3 inches vegetable oil to 190°C.

3. Fry 5-6 balls at a time for 5 minutes until golden brown.

4. Drain on a wire rack.

5. Serve hot.