Ingredients

• 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

Instructions

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.