Paleo Egg Roll Meatballs with Slaw (Whole30)

5 from 3 votes

Paleo Egg Roll Meatballs with Slaw (Whole30)

Quick, easy, and delicious twist to paleo egg roll in a bowl: egg roll meatballs! Served over a wonderfully marinated slaw, it's the perfect Whole30 meal.

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

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

Calories: 343kcal

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.

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