Pork Meatball Taquitos with Avocado Vinaigrette

Ingredients

• 1 tablespoon agave nectar 
• 1 small avocado diced
• 1 head bibb lettuce 
• 1 tablespoon pepper black
• 1 tablespoon dijon mustard 
• 1  eggs beaten
• 2 tablespoons fish sauce 
• 1 tablespoon basil fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 1 tablespoon garlic chopped
• 1 pound ground pork 
• 1 tablespoon asian hot sauce such as sriracha
• 1 small jalapeño chopped
• 2  juice of lemon juiced
• 2  juice of lime juiced
• 1  lemon zest 
• 3 tablespoons olive oil 
• 2 tablespoons salt 
• 2  shallots chopped
• 1 tablespoon soya sauce 
• 0.5 bag townhouse flip-sides 
• 0.5 bag townhouse flip-sides 

Equipment

• bowl
• frying pan
• oven
• whisk

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. Whisk the lemon and lime juice with the mustard and agave.
5. Add the fish sauce, fresh herbs and avocado.
6. Whisk until the avocado breaks down just a bit and everything is incorporated.
7. Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.