Pork Meatball Taquitos with Avocado Vinaigrette
- 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
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.