Pork Meatball Taquitos with Avocado Vinaigrette

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Pulled Pork

Pan Fried Pork Chops

Pork Schnitzel

Baked Pork Chop

Pork Schnitzel

Pork Tenderloin with Seasoned Rub

Simple Roasted Pork Shoulder

Pulled Pork Barbecue