Alligator Meatballs

Alligator Meatballs
Staff Writer
Alligator Meatballs
Dominick's

Alligator Meatballs

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.

Click here to see Best Alligator Recipes.

9
Servings
607
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
44g
63%
Saturated Fat
18g
75%
Cholesterol
166mg
55%
Carbohydrate, by difference
2g
2%
Protein
50g
100%
Vitamin A, RAE
46µg
7%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
45mg
5%
Choline, total
115mg
27%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
42mg
13%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
439mg
63%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
281mg
19%
Thiamin
1mg
91%
Water
149g
6%
Zinc, Zn
8mg
100%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.