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!
- 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
Prep time: Cook time: Total time: Yield: 20 meatballs
Rebecca
February 19, 2018 at 11:25 pmThis 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!
Karin
February 27, 2018 at 7:58 pmIf 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…
Taesha Butler
March 12, 2018 at 3:39 amI would just finely chop the veggies! Putting them in the blender would puree them and probably make the meatballs mushy.
Karin
May 14, 2018 at 7:38 pmJust 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?
Taesha Butler
May 16, 2018 at 4:43 amI 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!
Inbal Moskovitch
May 21, 2018 at 7:49 pmCan I sub the pork with grounded beef?
Taesha Butler
May 21, 2018 at 11:51 pmYes! I’ve made these with ground beef and ground chicken! Always comes out delicious!
Chris
December 16, 2018 at 2:26 amDo you use light, untoasted sesame oil or the dark, toasted version?
Katie
March 28, 2019 at 12:10 amThese 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!
Taesha Butler
March 29, 2019 at 10:25 pmWe enjoy them with rice, cauliflower "rice", over salad, with potatoes, sprialized veggies or noodles!