Eggroll Meatballs with Sweet & Sour Sauce

These egg roll meatballs are stuffed with veggies, cooked in the oven or air fryer, and then tossed in a sweet and sour sauce. They are Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

Meatballs

  • 2 lbs. ground pork
  • 2 C coleslaw mix, roughly chopped into small pieces
  • 1 C mushrooms, roughly chopped into small pieces
  • 6 garlic cloves, minced
  • 2 T minced ginger root
  • 4 green onions, thinly sliced
  • 2 T coconut aminos
  • 1 tsp sea salt
  • 1/2 tsp Chinese 5 Spice
  • 2 eggs
  • sweet and sour sauce (recipe below)

Sweet and Sour Sauce

  • 2 C pineapple juice
  • 3 T coconut aminos
  • 2 T ketchup (sugar-free)
  • 1 T white wine vinegar
  • 1 T tapioca flour
  • 2 tsp water

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Instructions

  1. In a medium bowl, thoroughly mix the pork, coleslaw mix, mushrooms, garlic, ginger, green onions, coconut aminos, sea salt, Chinese 5 Spice, and eggs.
  2. Use a spring-loaded ice cream scoop to form balls from the pork mixture.
  3. To bake in the oven- preheat to 400 degrees. Line a baking sheet with parchment paper and place the meatballs evenly spaced on the pan. Bake in the oven for 17-20 minutes.
  4. To bake in the air fryer- place the meatballs in the basket and bake at 370 degrees for 8-10 minutes.
  5. In a small saucepan, add the pineapple juice, 3 tablespoons of coconut aminos, ketchup, and white wine vinegar. Bring the mixture to a boil.
  6. In a small dish, whisk the tapioca flour and water together. Slowly whisk the tapioca flour mixture into the sauce and continue simmering until the sauce thickens.
  7. Serve the meatballs with sweet and sour sauce.