Pork Meatball Taquitos with Avocado Vinaigrette

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 serving
Level:
Easy

CATEGORIES
Ingredients
  • Meatballs:
  • 1 pound ground pork
  • 1/2 bag Townhouse Flip-Sides, pulverized
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 shallots, chopped
  • 1 egg, beaten
  • 1 small jalapeno, chopped
  • 1 tablespoon Asian hot sauce, such as Sriracha
  • 1 lemon, zested
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • Vinaigrette:
  • 2 lemons, juiced
  • 2 limes, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave
  • 2 tablespoons fish sauce
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1 avocado, diced small
  • 1 head Bibb lettuce
Directions

Preheat the oven to 350 degrees F.

For the meatballs: In a bowl, mix the pork, Flip-Sides, soy sauce, cilantro, shallots, egg, jalapeno, hot sauce, lemon zest, salt and pepper. Form the mixture into small meatballs, about 2 to 3 inches in diameter, and set aside.

Heat the olive oil in a saute pan, and, working in batches, fry the meatballs until golden brown, 5 to 7 minutes. Finish them in the oven for another 10 minutes.

While the meatballs are in the oven, make the vinaigrette: Whisk the lemon and lime juice with the mustard and agave. Add the fish sauce, fresh herbs and avocado. Whisk until the avocado breaks down just a bit and everything is incorporated.

Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Vietnamese BBQ Pork Meatball Po'boy

    Recipe courtesy of Emeril Lagasse