Egg Roll Meatballs {Paleo, Whole30}

You know that "Egg Roll in a Bowl" train everyone is jumping on? You know what I'm talking about, right? All of the deliciousness of an egg roll, but deconstructed (and minus the deep frying) into an easy peasy stir fry! If you haven't heard of it, totally check it out...or just make these Egg Roll Meatballs.

One night a few weeks ago, I thought I'd try my own twist Egg Roll in a Bowl recipe for dinner. Lots of cabbage, shredded carrot, ground pork and the classic egg roll sauce all thrown into one-skillet and cooked up quickly. And it was so easy. And delicious. And my daughter wouldn't touch it....

While Alice is an incredible veggie eater (something we have been working towards for years and years), she is a typical child and gets suspicious of new foods. Specifically here, cooked cabbage.

Alice loves her raw red cabbage that she lovingly called "princess cabbage" (because, in case you didn't know this, princess only eat purple food). But cooked variation was a new thing for her in the egg roll in a bowl and she wasn't interested. Not in the least.

I am not one to push food, but when my girl turns up her nose to a veggie, I take it as an opportunity to help her find a new way to eat it that she does enjoy! And in this case, turning the whole (and I will admit, messy) stir fry, into a neat little meatball! The perfect way to enjoy all the flavors and nutrients of an egg roll, but with a new twist!

In case you are wondering what the cabbage and carrots in an egg roll meatball offers up to the healthy of your body, here is a little rundown. 

Just 1/2 cup of cabbage can provide your body with 30-35% of your daily vitamin C needs and it also gives your cells some vitamin K and magnesium to work with! Carrots, well known for being loaded with beta-carotene and fiber content, is also a great source of antioxidants! Both great veggies to add into your diet and this recipe is a delicious and out of the box way to get those good-for-you veggies into your gut!

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Egg Roll Meatball

by Taesha Butler (The Natural Nurturer) February-15-2018

All the great flavor and wildly healthier than actual deep fried egg rolls,  Egg Roll Meatballs are totally the perfect weeknight dinner. Veggie-loaded with carrots, cabbage and green onion and that awesome sauce you have come to expect out of an egg roll, these little bits of deliciousness are also grain-free, paleo, dairy-free, and Whole30 compliant!

Ingredients

• 1 tablespoon sesame oil
• 3 green onions, chopped
• 1 pound ground pork
• 1/8 teaspoon ground ginger
• 1/4 cup coconut aminos
• 2 1/2 cups bagged coleslaw mix (cabbage & carrots)
• 3 cloves garlic, minced
• 1 egg
• 1/4 cup + 2 tablespoons almond flour

Instructions

Preheat oven to 400 degrees and In a food processor with the "S" blade, combine bagged coleslaw mix, garlic, and green onions. Pulse until finely chopped.Pour the veggie mixture form the food processor into a large bowl. Add the remaining ingredients to the bowl.Mix well.Using a cookie scoop or small spoon, portion out the ground pork/veggie mixture onto a parchment-lined baking sheet or cast iron skillet. Gently roll the portioned out mixture into balls.Bake for 20 minutes or until meatball is cooked through. Enjoy warm.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 20 meatballs