Pork Meatball Taquitos with Avocado Vinaigrette

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 serving
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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


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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.