Mardi Gras Gator Meat Balls




  • 2 ¼ lb potatoes, peeled and diced
  • 5 ¼ lb alligator meat
  • 1 ½ lb onions
  • 2 bunches green onions
  • 2 bunches fresh parsley
  • 1 medium head garlic
  • ½ bunch celery
  • 1 quart oil for frying
  • 2 eggs
  • 3 Tbsp dried savory
  • 2 oz salt
  • 1 Tbsp black pepper
  • 2 ½ lb cracker meal


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into golf ball sized meat balls and roll in cracker meal. Heat oil in deep-fryer to 375 degrees F. Fry meat balls until golden and crisp. Drain on paper towels.

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