Pork Meatball Taquitos with Avocado Vinaigrette
- Level: Easy
- Yield: 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 81
- Sodium
- 769
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.