Eggroll Meatballs with Sweet & Sour Sauce (Edit recipe)

Head Shot:Spoons N Spices
  • 151 recipes
  • |
  • 29 followers
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 TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

18

Serves: 6

decrease servingsincrease servings

Ingredients

Meatballs

Sweet and Sour Sauce

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  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.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:571
Fat:41 g
Carbohydrates:25 g
Protein:24 g
Cholesterol:107 g
Sodium:964 mg
Fiber:2 g
Sugars:18 g
Sugar Alcohol:0 g
Calculated per serving.
Appetizers Dairy Free Entrées Gluten Free Grain Free Nut Free Paleo Shellfish Free Sugar Alcohol Free Whole30

Recommended for You

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply