Alligator Meatballs Recipe
Daily Value: 29%
|Folic Acid (B9)||36µg||9%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Beef, chicken, fish, or pork? How about alligator? Yes, a little back fat from the pork gives these alligator meatballs the richness that people have come to expect from this comfort-food favorite. Serve them with your favorite sauce for an exciting meal.
See all meatball recipes.
- 2 1/2 pounds coarsely ground alligator loin meat
- 1 pound coarsely ground pork
- 1 pound coarsely ground pork back fat
- 1/2 cup sofrito*
- 1 tablespoon cayenne
- 1 1/2 tablespoons pepper
- 1 tablespoon salt
- 1 tablespoon Meat Magic seasoning
- 1 1/2 tablespoons smoked paprika
- 1/4 teaspoon sugar
- 1 cup breadcrumbs
- 1-2 quarts chicken stock
Preheat a convection oven to 350 degrees.
In a large mixing bowl, mix the alligator, pork, and back fat together thoroughly. Add the remaining ingredients except for the chicken stock and mix well, but do not overmix. Form into 2-ounce meatballs. Place the meatballs in a deep baking dish and fill about 1-inch with chicken stock. Cover with aluminum foil and place in the oven for 45 minutes.
Recipe DetailsServings: 9
Special Designations: Kid-friendly
Notes and Substitutions:
*Note: You can find ready-made sofrito in the ethnic or international foods aisle of your grocery store; Goya, for example, sells a jarred version.