Easy Egg Roll Meatballs with Sesame Slaw (20-Minute Recipe)

Egg roll meatballs served on a gray plate with white rice and sesame slaw, garnished with green onions and toasted sesame seeds.

4.80 from 5 votes

Easy Egg Roll Meatballs with Sesame Slaw (20-Minute Recipe)

If you love the flavor of a classic egg roll but want a healthier, protein-packed dinner without the deep-frying, these Egg Roll Meatballs are about to become your new favorite weeknight staple. Juicy, savory, and ready in just 20 minutes, this gluten recipe delivers all the "egg roll in a bowl" flavors in fun, bite-sized form. Served over a crunchy, tangy sesame slaw, it’s a complete, nutritious meal that even the kids will love.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Asian

Keyword: paleo asian dishes, paleo egg roll in a bowl, paleo egg roll in. abowl, sticky asian meatballs, whole30 asian meatballs, whole30 asian recipes, whole30 egg roll

Servings: servings

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
2 tbsp arrowroot starch or cornstarch
1 tbsp avocado oil or your favorite cooking oil
Optional: sea salt if needed
Chopped green onions and toasted sesame seeds for garnish

Instructions

Whisk together all ingredients for the egg roll sauce in a bowl.
1/2 cup coconut aminos, Juice of 1 lime, 2 tbsp olive oil, 1 tbsp toasted sesame oil, 4 garlic cloves, 1 inch fresh ginger
Reserve two cups of the coleslaw mix and transfer the rest to a large bowl. Add half of the egg roll sauce and toss to coat, squeezing the vegetables with tongs to help them wilt a bit. Set aside to marinate.
16-18 oz coleslaw mix
Place the reserved 2 cups of the coleslaw mix and chop into small pieces in a food processor. Place in a bowl with ground beef, arrowroot starch, and the remaining half of the egg roll sauce. Mix until just combined.
1 lb lean ground beef, 2 tbsp arrowroot starch
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 with overcrowding them and brown on all sides for 6-8 minutes until cooked through, but still tender. (*See notes for baked meatballs)
1 tbsp avocado oil
Taste the slaw and add salt, if needed. Serve the meatballs over marinated slaw, garnished with green onions and sesame seeds. I like to enjoy them with rice or cauliflower rice.
Optional: sea salt, Chopped green onions and toasted sesame seeds

Video

Notes

If you’d rather bake the meatballs, preheat oven to 400 degrees. Bake for 12-15 minutes, or until cooked through.
Storage: 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!

Nutrition