Egg Roll Meatballs
Meet your new favorite 30-minute meal: Whole30 Egg Roll Meatballs. Air fry or oven bake, then top with an easy Sweet Garlic Sauce.
Servings 30 meatballs
Equipment
- 1 Air Fryer optional
Ingredients
Meaatballs
- 3 green onions sliced, white and green parts separated from the dark green parts
- 2 cups coleslaw mix
- 1.5 lbs ground chicken or turkey
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ginger
- 1 cup almond flour
Sweet Garlic Sauce (optional)
- 1 tsp olive, avocado, or sesame oil
- 1 tbsp (heaping) minced fresh garlic
- 1/3 cup water
- 1/4 cup coconut aminos
- 3 pitted dates
Instructions
- CHOP white and green parts of the onions plus the coleslaw mix in a food processor until it is finely chopped.
- ADD ground meat and all other ingredients. Mix with hands or a spatula. Be careful not to overmix, which will make your meatballs less tender.
- SHAPE into 30, 1.5 tablespoon meatballs. We use a 1.5 tablespoon meat or cookie scoop to scoop, then roll gently with our hands.
- AIR FRY in a single layer at 375°F for 8-10 minutes or until cooked through and browned.
- Or BROIL in the oven on a rimmed baking sheet lined with parchment and a cooling rack set inside for 10-12 minutes, until browned, flip and then broil the other side for 2-3 minutes.
- MAKE sauce while meatballs are cooking by placing a small pot over medium heat. Add minced garlic and cook 2-3 minutes until lightly browned and fragrant. Add all other ingredients and simmer for 5 minutes. Then blend the entire mixture until smooth.
- TOSS meatballs with sauce or serve it separately as a dipping sauce.
- FREEZE by storing meatballs, not covered in sauce, in a sealed container for up to 3 months. Store sauce separately in an airtight container in the freezer for up to 3 months as well.