“TAIL GATOR” BALLS IN SPICY SAUCE

Prep Time: 1 Hour
Yields: 35–45 Meatballs

Comment:
Most of us love hot and spicy food! Although this recipe may look a lot like your last chafing dish of Swedish meatballs, you better step back and think again. Once the meatballs are made and cooked thoroughly, you may wish to consider what sauce or gravy options you desire other than spicy barbecue sauce. A savory brown gravy over these meatballs will allow for a perfect slider or po’boy. A rich tomato sauce is perfect should you wish to serve over pasta, your choice.

Ingredients:
1 pound ground alligator
1 pound ground pork
½ pound ground chuck
6 eggs, beaten
½ cup minced onions
½ cup minced celery
½ cup minced red bell peppers
¼ cup minced garlic
¼ cup chopped basil
1¾ cups Italian bread crumbs
½ cup grated Parmesan cheese
salt and black pepper to taste
granulated garlic to taste
⅛ tsp red pepper flakes
1 tbsp olive oil
¼ cup butter
1 cup ketchup
1 cup barbecue sauce
2 tbsps brown sugar
1 tbsp Louisiana cane syrup
1 tbsp red wine vinegar
1 tsp Creole mustard
dash Worcestershire sauce
Louisiana hot sauce to taste
¼ cup chopped parsley

Method:
In a large mixing bowl, combine alligator, pork and beef. Using your fingers, blend meat well. Add eggs, onions, celery, bell peppers, minced garlic, basil, bread crumbs and cheese. Continue to blend then season to taste with salt, black pepper, granulated garlic and red pepper flakes. Fry a small patty of meat mixture in 1 tablespoon olive oil to test seasoning. Adjust seasonings if necessary. Roll meatballs to desired size. NOTE: I suggest that the meatballs should be rolled slightly smaller than a golf ball. Set aside. In a 14-inch sauté pan, melt butter over medium-high heat. Add meatballs and brown on all sides. Remove meatballs from pan and set aside. In the same pan, whisk together ketchup, barbecue sauce, brown sugar, cane syrup and vinegar over medium-high heat. Add mustard, Worcestershire and hot sauce then season to taste with salt. Continue to whisk until ingredients begin to simmer. Place browned meatballs into sauce, reduce heat to simmer and cook 15–20 minutes, stirring occasionally. Check for doneness at this time. Sprinkle with fresh parsley. Transfer to serving dish and serve hot.