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Home » Recipes » Dinner » Egg Roll Meatballs {gluten free}

Egg Roll Meatballs {gluten free}

By Taesha Butler February 15, 2018 (Updated January 1, 2023) 19 Comments

Servings20 meatballs
Prep Time10 mins
Cook Time20 mins
Jump to Recipe
4.75 from 4 votes

These egg roll meatballs are a wonderfully flavorful, quick veggie-loaded recipe that you are going to love. Naturally gluten free, and super easy to make!

egg roll meatballs in a skillet

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. Also 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.

egg roll meatballs in a skillet

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. 

Why these meatballs rock!

  • Loaded with cabbage! 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!
  • They also have oodles of carrots! Carrots, well known for being loaded with beta-carotene and fiber content, is also a great source of antioxidants!
  • Lots of protein!
  • Paleo and Whole30
  • Kid-approved. I trusted them on my young daughter (who is fiercely selective about what she gives her stamp of approval to) and she asked for these on repeat!

How to enjoy these egg roll meatballs

  • Over rice or cauliflower “rice”
  • With your favorite noodles
  • with roasted veggies
  • over a salad
  • As an appetizer
  • As a lunch box filler
  • Drizzle them with creamy sauce. I love the sauce from this recipe

Made these Egg Roll Meatballs (or another veggie-loaded recipe!) and now have leftover cabbage? Check out How To Store Cabbage. Whether it is a whole head, cut, or shredded…I’ll share how to store it so it lasts longer and is ready for easy veggie-loading!

Suggested adaptions

  • Cook them as burgers. Not in a meatball mood? Form these into patties and enjoy them as burgers instead!
  • Use whatever ground meat you like. Egg rolls are traditionally made with pork, so that is why I went with that ground meat of choice. But ground chicken, turkey and even ground beef or bison will result in a yummy meatball.
  • Make them nut free. If Paleo/Whole30 not important, switch out the almond flour for oat flour or gluten free bread crumbs.

Other veggie-loaded meatball recipes you are going to love

  • Healthy Veggie-Loaded Meatballs
  • Chicken & Cauliflower Meatballs 
  • Beef & Mushroom Meatballs
egg roll meatballs in a skillet
Print Recipe
4.75 from 4 votes

Egg Roll Meatballs

These egg roll meatballs are a wonderfully flavorful, quick veggie-loaded recipe that you are going to love. Naturally gluten free, and super easy to make!
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free meatballs, healthy egg roll, Paleo meatballs, veggie-loaded meatballs, Whole30 meatballs
Servings: 20 meatballs
Calories: 86kcal
Author: Taesha Butler

Ingredients 

  • 1 tbsp sesame oil
  • 3 green onions chopped
  • 1 pound ground pork
  • 1/8 tsp ground ginger
  • 1/4 cup coconut aminos if gluten and soy free is not a priority, can sub soy sauce
  • 2 1/2 cups bagged coleslaw mix (cabbage & carrots)
  • 3 cloves garlic minced
  • 1 large egg
  • 1/4 cup + 2 tablespoons almond flour see above for nut-free option

Instructions 

  • Preheat oven to 400℉
  • 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.

Notes

See above for serving suggestions and suggested adaptions 

Nutrition

Serving: 1meatball | Calories: 86kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Dinner, Gluten-Free, Paleo, Whole30 Tagged With: carrot

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Rebecca

    February 19, 2018 at 11:25 pm

    This recipe was great! I replaced almond meal with tapioca flour, gelatin egg, and I accidentally forgot the sesame oil. They were delicious! I can’t believe how many veggies went into these. The kids loved them too! Especially my baby!😁 There’s definitely something about meatballs! They made way more than I expected. That’s always nice!

    Reply
  2. Karin

    February 27, 2018 at 7:58 pm

    If you don’t have a food processor is there an alternative? Or just cut really really finely? I tried your lentil/ quinoa meatballs in the vitamix and they were a bit mushy…

    Reply
    • Taesha Butler

      March 12, 2018 at 3:39 am

      I would just finely chop the veggies! Putting them in the blender would puree them and probably make the meatballs mushy.

      Reply
  3. Karin

    May 14, 2018 at 7:38 pm

    Just made these and they turned out great! Used broccoli slaw as a sub and wondered if you serve them with any sauce or just plain?

    Reply
    • Taesha Butler

      May 16, 2018 at 4:43 am

      I like them just plain! But now you have inspired me to think of a great sauce to add to the recipe!
      Glad you enjoyed them!

      Reply
  4. Inbal Moskovitch

    May 21, 2018 at 7:49 pm

    Can I sub the pork with grounded beef?

    Reply
    • Taesha Butler

      May 21, 2018 at 11:51 pm

      Yes! I’ve made these with ground beef and ground chicken! Always comes out delicious!

      Reply
  5. Chris

    December 16, 2018 at 2:26 am

    Do you use light, untoasted sesame oil or the dark, toasted version?

    Reply
  6. Katie

    March 28, 2019 at 12:10 am

    These look amazing! What do you usually serve with these? I think my husband would love them but I’m not sure what would go alongside them. Although I’d happily just eat these on their own all evening!

    Reply
    • Taesha Butler

      March 29, 2019 at 10:25 pm

      We enjoy them with rice, cauliflower "rice", over salad, with potatoes, sprialized veggies or noodles!

      Reply
  7. Bonnie

    July 21, 2019 at 1:25 am

    I made these tonight with what was in the fridge: ground chicken instead of pork, parsley instead of green onions and I finely shredded carrots and zucchini (that I squeezed out the extra water from) instead of coleslaw. They were so great, everyone (toddlers and adults) enjoyed them! Thank you! Will for sure make again!

    Reply
    • Taesha

      July 21, 2019 at 5:24 pm

      I am so glad you enjoyed them!!

      Reply
  8. ปั้มไลค์

    July 3, 2020 at 3:07 am

    5 stars
    Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.

    Reply
  9. Keeley

    September 14, 2020 at 8:32 pm

    5 stars

    Reply
  10. Lane

    October 15, 2020 at 5:59 pm

    4 stars

    Reply
  11. Joanna Arceo

    January 20, 2021 at 10:07 pm

    5 stars
    This is one of our favorite recipes! I’ve made it so many times and I’ve barely realized I never left a review. I’m planning on making a double batch of these and freezing the leftovers.

    Reply
    • Taesha

      January 20, 2021 at 10:10 pm

      I am so glad you like it so much! And thank you for taking the time to leave a review!

      Reply
  12. Annie

    June 24, 2021 at 8:50 pm

    How would you reheat these from
    Frozen? I’m bringing them to Bible study tonight and am sticking them in a crock pot frozen…. should I add some broth or just leave as is? Also made with lean turkey not pork. Hopefully they stay moist.

    Reply
    • Taesha

      June 24, 2021 at 9:12 pm

      Hi Annie! Are they already cooked and then frozen? I have never reheated these from frozen in a slow cooker….so I can’t tell you how exactly to do this. But if it were me, I’d pop them in without broth or liquid and let it rewarm them. Keep an eye on them and add a spash of broth or water if they start looking dry.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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