Directions:

Place all the ingredients for the mayonnaise into a blender and pulse until smooth.

Add the meat, the egg and the bread crumbs to a large bowl and mix the ingredients with your hands. Roll the meat into approximately 12 meatballs, about the size of a golf ball.

Heat the oil in a heavy bottomed frying pan over medium heat. Once hot, add half of the meatballs and cook on each side until golden and crispy, approximately 10 minutes per side.

While meatballs cook, cut the baguette horizontally, and then lengthwise. Then, spread the avocado-chipotle mayonnaise on the bottom half of each baguette. Top with several meatballs and serve while hot.