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Indulge your taste buds in a symphony of flavors with Egg Roll Meatballs – a delightful twist on the beloved Egg Roll in a Bowl recipe. These mouthwatering meatballs seamlessly blend the richness of ground meat with the crisp freshness of cabbage, the vibrant hues of carrots, the savory kick of green onions, and the aromatic embrace of garlic and ginger.
Crafted with care and precision, these delectable meatballs not only satisfy your cravings but also cater to various dietary preferences. Whether you’re on a keto journey, following a Whole30 regimen, or embracing a gluten-free lifestyle, these meatballs will hit the spot. Packed with wholesome ingredients and free from unwanted additives, they are a guilt-free pleasure.
How To Serve Egg Roll Meatballs
Perfect for meal prep enthusiasts, Egg Roll Meatballs are so versatile. Plate them up as a crowd-pleasing appetizer, wrap them snugly in your favorite low-carb tortilla or pita pocket for a handheld delight, or elevate your salads and grain bowls by using these flavorful meatballs as a protein-packed topping. The options are as boundless as your culinary creativity!
Get ready to embark on a culinary adventure that combines the convenience of meal prep with the satisfaction of savoring every bite. With Egg Roll Meatballs, wholesome eating has never been this exciting and delicious!
You’ve probably heard of egg roll in a bowl, but have you tried egg roll meatballs? They are veggie-packed, Whole30 compliant, easy and delicious. Serve them as an appetizer, eat them as a snack, or turn them into a meal by adding them to a wrap, or using them to top a salad or a grain bowl.
Ingredients
UnitsScale
3 green onions, chopped, separate white and green portions
2cups chopped coleslaw mix
1 – 2pounds ground meat*
salt and pepper
1 tablespoon fresh ginger
3 cloves of fresh garlic
(optional) half a bunch of fresh cilantro or parsley
(optional) prepared chili crunch oil for dipping
Instructions
Using a food processor (or a knife), finely chop coleslaw mix, carrots, garlic and cilantro/parsley.
Add chopped vegetable mixture to ground meat. Add fresh ginger, season with salt and pepper and mix well.
Using your hand or a small scoop, shape mixture into 1 1/2 tablespoon sized meatballs and put them on a parchment or foil lined rimmed baking sheet.
Bake or air fry at 375F for 14 – 16 minutes or until cooked through.
Broil for an additional 1-2 minutes if you like them more browned.
Serve with prepared chili oil as a dipping sauce.
Notes
I used a combination of ground pork and ground chicken. You can also use ground beef or ground turkey.
