Photo: Pork Meatball Taquitos with Avocado Vinaigrette Recipe
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
Notes
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.
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By Trexer
Cranbrook, BC
on October 27, 2011
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I was looking forward to this product but I was disappointed. I think this has potential but the recipe is not good. I think it is just an issue of quantities. The meatballs were good although didn't use near the amount of salt and pepper that was stated. The Vinaigrette was way too sour, even though I cut the amount of lemon and lime in half.
By kikilovestocook
on August 04, 2011
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Wow, this recipe pops with flavor and is so refreshing with the lettuce cups instead of a heavy carb wrap. Love the vinaigrette and think I'll use it as a tasty drizzle over summer's fresh sweet tomatoes or as a sandwich dressing as well. Susie, you rock and I think your energy and fun personality will help you become a true Food Network Star. You make your family proud and I know your Dad is watching over you with a big smile!
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