Quick, easy, and delicious twist to paleo egg roll in a bowl: juicy and tender egg roll meatballs! Served over a wonderfully marinated slaw, it’s the perfect Whole30 meal.
I’ve seen so many Whole30 and paleo egg roll in a bowl recipes floating around. There’s something so delicious and addicting about cabbage and ground meat together, coated in a wonderful savory sauce. To give this popular dish a fun twist, I decided to create these egg roll meatballs, and the result is just wonderful and so quick at the same time.
Watch a Short Video of This Recipe Here
Paleo Egg Roll Meatballs Recipe
For these paleo and Whole30 egg roll meatballs, juicy and tender meatballs are served over a refreshing, crunchy slaw. You can make your own slaw mix, but I used a pre-made mix to cut down on time. I just love the texture of the meatballs, and the savory coconut aminos egg roll sauce is just so fantastic in both the meat and the slaw! Plus, there’s minced slaw in the meatballs, so you can sneak in veggies for kids if they don’t want to eat the slaw.
Ingredients in Egg Roll Meatballs
The ingredient list is actually short and simple for these egg roll meatballs:
- coconut aminos: This is a soy-free, Whole30 and paleo-friendly alternative to soy sauce. It’s actually milder than soy sauce, and makes a perfect base to the egg roll sauce! You can find it in most grocery stores, and this is my favorite brand.
- lime juice
- olive oil
- toasted sesame oil
- ginger
- coleslaw: You can make your own with a mix of shredded cabbage and carrots, or purchase it pre-made like I did.
- ground beef or ground pork: I used beef, but pork will also work! I recommend using lean ground beef with a ratio of 90/10. A combination of both ground beef and pork will also be delicious.
- avocado oil: You can use any cooking oil of your choice, but I love that avocado oil has a high smoking point, and it’s flavorless.
How to Make This Recipe
- Combine the ingredients for the egg roll sauce in a bowl, and stir together.
- Add 2 cups of the coleslaw mix in a food processor, and process until broken down into small pieces. Combine this with ground beef and half of the egg roll sauce.
- Toss together the remaining half of the sauce with the remaining coleslaw mix, using tongs to squeeze the vegetables to help them wilt a bit. Set aside to marinate while you cook to the egg roll meatballs.
- Form the meat mixture into about 20 golf-sized balls.
- Heat avocado oil in a large skillet over medium high heat.
- Add the meatballs and brown on all sides for 6-8 minutes until cooked through but still tender.
- Taste the slaw and add salt, if needed. Serve meatballs warm over the slaw, and garnish with green onions.
Frequently Asked Questions
Because you make the slaw as a side dish with the meatballs, you can serve this dish as is. However, if you want to add something extra, you can enjoy it with a side of cooked cauliflower rice!
Yes! If you’d rather bake the meatballs, preheat oven to 400 degrees. Bake for 20 minutes, or until cooked through.
Both the egg roll meatballs and the slaw will last for 3-4 days, kept in an airtight container in the fridge. The slaw will wilt a bit more the longer it sits, but it’ll still be delicious!
If you enjoyed these Whole30 egg roll meatballs with slaw, you might also like…
- Asian Ground Beef and Cabbage Stir Fry (Paleo, Whole30)
- Easy Instant Pot Cabbage Soup with Ground Beef
- Quick & Healthy Broccoli Slaw (Paleo, Whole30, Vegan-Option)
- Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
- Sticky Asian Chicken Meatball Recipe (Paleo, Whole30)
Paleo Egg Roll Meatballs with Slaw (Whole30)
Ingredients
Egg Roll Sauce
- 1/2 cup coconut aminos
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil omit for AIP
- 4 garlic cloves minced
- 1 inch fresh ginger grated
Meatballs and Slaw
- 16-18 oz coleslaw mix cabbage and carrots
- 1 lb lean ground beef or ground pork
- 1 tbsp avocado oil or your favorite cooking oil
- Optional: sea salt if needed
- Chopped green onions for garnish
Instructions
- Whisk together all ingredients for the egg roll sauce in a bowl.
- Take 2 cups of the coleslaw mix and chop into small pieces in a food processor. Combine with ground beef and half of the egg roll sauce.
- Toss together the remaining half of the sauce with the remaining coleslaw mix, squeezing the vegetables with tongs to help them wilt a bit. Set aside to marinate.
- Use your hands to form the meat mixture into golf-sized balls (about 20 meatballs).
- Heat avocado oil in a large skillet over medium high heat.
- Add the meatballs and brown on all sides for 6-8 minutes until cooked through, but still tender.
- Taste the slaw and add salt, if needed. Serve meatballs warm over marinated slaw, garnished with green onions.
Video
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Another winner!! I made this for dinner last night and my husband asked me to add it to the list for next week again!
That makes me SOO happy!
Really enjoyed this recipe! It was easy to make, simple ingredients but a lot of flavor. I make the meatballs a bigger and increased the cook time about 5 minutes and served over cauliflower rice, so good!
Sounds wonderful!
These were a crowd pleaser from my 3 year old to hubby who just found out he has high cholesterol 😬. So healthy and he literally said this is so good!
That’s amazing to hear! Thanks so much for leaving a review!
Yum!!! I made this recipe for prepped work lunches and it held up great. I used pork for the meatballs and actually cooked them in the air fryer because it was already out and I didn’t want to use another pan (the struggle). Also used a bag of broccoli slaw instead of coleslaw since that’s what I had in the fridge!