Pork Meatball Taquitos with Avocado Vinaigrette

Total Time:
45 min
25 min
Inactive Prep:
20 min
6 serving


  • 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


    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.