Egg Roll Meatballs (Paleo, Whole30)
Author: 
Recipe type: Appetizer or Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 14
 
One of the best Whole30 staples, made portable!
Ingredients
  • ½ Tbs or 2-3 cloves of garlic
  • ½ Tbs of fresh ginger
  • ¼ cup shredded or diced carrots
  • ½ cup red onion
  • 1 handful of cilantro
  • ¾ bag pre-prepared cole slaw
  • 3 Tbs coconut aminos
  • 1 Tsp fish sauce (I like Red Boat, and it’s Whole30)
  • 1 Tsp rice wine vinegar
  • Salt and pepper to taste.
  • 1 Lb sugar-free ground pork (I LOVE Moink…get a discount link here!)
  • 2 Tbs sesame oil, separated
  • Sesame seeds, scallions and cilantro (for garnish).
Instructions
  1. In a food processor, using the S blade, pulse the garlic, ginger, carrots, onions, cilantro and cole slaw mix until its fully combined.
  2. Sauté the mixture from the food processor in a medium hot pan, along with the coconut aminos, fish sauce, rice wine vinegar, salt and pepper. Cook the mixture until its cooked through and it reduces in size (it should reduce to about 1 ½ - 2 cups).
  3. Allow the vegetable mixture to cool, you don’t want to add it hot to the meat.
  4. In a medium sized mixing bowl gently combine the cooled cooked vegetable mixture, the ground pork and 1 Tbs of sesame oil.
  5. Form the meat mixture into meatballs (approximately ¼ cup of mixture makes a perfect size).
  6. In 1 Tbs sesame oil sauté the meatballs in a medium/hot pan, turning occasionally, until cooked through.
  7. Use the remaining cole slaw to decorate your serving platter and garnish!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/11/05/egg-roll-meatballs-paleo-whole30/