Meatballs: Eggroll in a Bowl

Hello! Today we are talking about meatballs.

I love a good meatball. I'm a big hearty lunchtime salad person, so I end up making a lot of different types of meatballs; they vibe with such a variety of veg and are real easy to make ahead of time.

Today I'm bringing you an "Egg Roll In A Bowl" meatball recipe. You may be familiar with other Egg Roll In A Bowl recipes, popular because this dish is delicious but also because it's incredibly straightforward and versatile.

Ingredients

for meatballs:

~10 sprigs cilantro

1 bag coleslaw mix (or make your own)

4 scallions

1 jalapeño

~1 cup broccoli (optional, or can sub with another veg like carrots or cabbage)

1/2 - 1 tspn Sriracha or other hot sauce

1/2 tspn salt

1/2 tspn pepper

1 tspn onion powder

1 tspn garlic powder

1 tspn ginger powder (or slightly less fresh ginger)

6 tbl coconut aminos or soy sauce

1 egg

2 lbs ground pork (or other ground meat)

for sauce:

mayo (I recommend making your own--see my recipe on that!)

Sriracha or other hot sauce

Steps:

1. Preheat your oven to 400 and line a baking sheet with foil or parchment paper. Oil or spray the foil/paper so your meatballs don't stick.

2. Dice your cilantro, scallions, jalapeño, and broccoli/other veg. You want to dice these ingredients relatively small.

3. Add the diced ingredients into a bowl with your bag of coleslaw mix (you can chop this too but don't need to), beaten egg, coconut aminos, sriracha, and spices. Mix!

4. Add in the ground meat and mix it all together. I recommend using your (gloved) hands for maximum mixage.

5. Using your hands (or an ice cream scooper if you're fancy) form the meatballs and put them on the lined baking sheet. They should be about 2 inches in diameter and need a lil bit of space between each meatball on the baking sheet.

6. Cook for 30 - 40 mins, until cooked through. If you have a meat thermometer, the internal temp for beef and pork is 160 (F) and chicken is 165.

7. While the meatballs are cooking, whip up that sauce. Add your sriracha or other hot sauce to the mayo until it's your desired spiciness. If you're not a big creamy sauce person and would rather try a different sauce, I would highly recommend Tiffy's Scallion Oil.

8. Enjoy!

Notes

This recipe makes ~40 meatballs. So ya know, scale it down or up as needed.

To make this Whole30, use coconut aminos instead of soy sauce, and make your own mayo (or use a compliant brand).

As always, feel free to spice this up with additional/other spices and ingredient subs. Just make sure you've got a good veg:meat ratio so the meatballs stick together.

Use your cilantro stems! They've got so much flavor. If you don't want to use the entire stem, save it for stock or other recipes.

As I mentioned, I often make meatballs as part of my lunch meal prep for the week because they're easy, good with veg, and don't get boring easily. But you can also make these as part of your breakfast (great with eggs!), part of a noodles dish (like Tiffy's Scallion Oil Noodles), or solo with sauce. Let me know your favorite way to eat these meatballs!