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.
Servings: 4 servings
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
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.
Serving: 1serving - makes 4 | Calories: 343kcal | Carbohydrates: 14g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 774mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 3mg