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Egg Roll Meatballs

  • Author: jzmcbride
  • Total Time: 30 minutes
  • Yield: 60 meatballs 1x
  • Diet: Gluten Free


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.


Units Scale
  • 3 green onions, chopped, separate white and green portions
  • 2 cups chopped coleslaw mix
  • 12 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


  1. Using a food processor (or a knife), finely chop coleslaw mix, carrots, garlic and cilantro/parsley.
  2. Add chopped vegetable mixture to ground meat. Add fresh ginger, season with salt and pepper and mix well.
  3. 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.
  4. Bake or air fry at 375F for 14 – 16 minutes or until cooked through.
  5. Broil for an additional 1-2 minutes if you like them more browned.
  6. Serve with prepared chili oil as a dipping sauce.


  • 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

Keywords: meatball, egg roll, egg roll meatball, appetizer, snack, keto, gluten free, whole30,