Blended Pork and Mushroom Vietnamese Meatballs

BCBSTX Connect Team — Mon, 11 Aug 2025 19:53:50 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 8/11/2025 7:53:50 PM

Ingredients: Makes 8 servings:
1/4 cup Sugar
1/4 cup Water
3 TBSP Canola Oil
3/4 lbs Oyster Mushrooms, diced
1 lb Button Mushrooms, chopped
1 TBSP Garlic Coves, minced
1/4 cup Shallots, minced
3 TBSP Lemongrass, minced
1 1/2 lbs Ground Pork
2 TBSP Fish Sauce
1 TBSP Hoisin Sauce
1 tsp Black Pepper
Pan Spray, as needed
2 TBSP Cilantro Sprigs

Directions:

In a pot, combine sugar and water. Bring to a simmer. Lower the heat and continue to simmer. Swirl pan as needed. Continue cooking until sugar becomes a caramel color. Allow caramel sauce to come to room temp.
Heat oil in a sauté pan. Cook both oyster and button mushrooms, garlic, shallots and lemongrass until liquid is cooked out. Add caramel sauce and stir to combine. Chill mushrooms.
In a bowl, combine pork, fish sauce, hoisin sauce, pepper and mushroom mixture. Mix until evenly distributed. Chill mixture in the refrigerator.
Using a cookie scoop, portion out 1 oz sized meatballs and place on a plate or sheet pan.
Sear meatballs in a sauté pan until an internal temp of 155°F is reached.
Garnish meatballs with cilantro

Serving Size:
6 meatballs

Nutrition information:
Per serving: Calories 280, total fat 17g, saturated fat 5g, sodium 460mg, carbohydrates 14g, sugar 2g, fiber 2g, protein 18g

Recipe Source:
Guest Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, General Healthy - Health Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Blended Pork and Mushroom Vietnamese Meatballs

BCBSTX Connect Team — Mon, 11 Aug 2025 19:43:54 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 8/11/2025 7:43:54 PM

Directions:

In a pot, combine sugar and water. Bring to a simmer. Lower the heat and continue to simmer. Swirl pan as needed. Continue cooking until sugar becomes a caramel color. Allow caramel sauce to come to room temp.
Heat oil in a sauté pan. Cook both oyster and button mushrooms, garlic, shallots and lemongrass until liquid is cooked out. Add caramel sauce and stir to combine. Chill mushrooms.
In a bowl, combine pork, fish sauce, hoisin sauce, pepper and mushroom mixture. Mix until evenly distributed. Chill mixture in the refrigerator.
Using a cookie scoop, portion out 1 oz sized meatballs and place on a plate or sheet pan.
Sear meatballs in a sauté pan until an internal temp of 155°F is reached.
Garnish meatballs with cilantro

Serving Size:
6 meatballs

Nutrition information:
Per serving: Calories 280, total fat 17g, saturated fat 5g, sodium 460mg, carbohydrates 14g, sugar 2g, fiber 2g, protein 18g

Recipe Source:
Guest Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, General Healthy - Health Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious