Gator Balls Recipe

1. Prep and combine

Place breadcrumbs in a bowl and pour milk over them; let sit 5 minutes until moistened. In a large mixing bowl combine ground alligator, ground pork, minced onion, celery, green pepper, garlic, parsley, moistened breadcrumbs, egg, Creole seasoning, salt, and black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking to keep meatballs tender.

2. Portion meatballs

Using a small scoop or tablespoon, portion the mixture into roughly 1–1¼ inch meatballs (makes about 24–28). Roll each into a compact ball between your palms and place on a tray lined with parchment. Chill in refrigerator 15–20 minutes to help them hold shape.

3. Prepare dredging station

In a shallow bowl combine all-purpose flour and cornstarch and a pinch of salt. Roll each chilled meatball in the flour mixture to lightly coat; shake off excess. Set on a rack while heating oil.

4. Heat oil and fry

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). Fry meatballs in small batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and an instant-read thermometer in center registers 160–165°F (71–74°C). Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

5. Sauté aromatics

In a medium saucepan over medium heat melt butter. Add minced shallot and cook 2–3 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant.

6. Build roux and deglaze

Stir in the teaspoon of Cajun paste (or tomato paste + hot sauce) and cook 30 seconds. Sprinkle the tablespoon of flour over the shallot mixture and stir to make a light roux, cooking 1 minute while stirring.

7. Finish sauce

Slowly whisk in chicken stock until smooth. Bring to a gentle simmer and cook 2–3 minutes to thicken slightly. Stir in heavy cream and simmer 2 minutes more until sauce is glossy and coats the back of a spoon. Add crawfish tails, hot sauce, lemon juice, salt, and pepper; simmer 1–2 minutes just to warm the crawfish and marry flavors. Taste and adjust seasoning. If sauce is too thick, thin with up to 1–2 tablespoons more stock.

8. Blend (optional) and finish

For an ultra-smooth cream sauce, pulse the mixture briefly in an immersion blender (or transfer a portion to a blender) and return to saucepan. Stir in chopped chives or parsley just before serving.

9. Arrange warm gator balls on a platter or individual plates and spoon the spicy crawfish cream sauce over them or serve the sauce on the side for dipping. Garnish with additional chopped parsley or chives and a lemon wedge. Serve immediately while hot.