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.
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:16 g
Carbohydrates:19 g
Protein:52 g
Cholesterol:195 g
Sodium:1404 mg
Fiber:3 g
Sugars:13 g
Calculated per serving.

Serves: 6

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Sweet and Sour Sauce


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.

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