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.
*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.
- 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 Tablespoon pepper
- 1 Tablespoon salt
- 1 Tablespoon Meat Magic seasoning
- 1 1/2 Tablespoon 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.