Description
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
Units
Scale
- 3 green onions, chopped, separate white and green portions
- 2 cups chopped coleslaw mix
- 1 – 2 pounds 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.
- Freeze any leftover meatballs without the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: oven
- Cuisine: Asian