Egg roll meatballs take everything good about a takeout egg roll - the garlicky cabbage and carrot filling, the savory pork, the ginger kick - and leave out the fried wrapper. Ground meat gets packed with finely chopped coleslaw mix, scallions, and aromatics, then baked into juicy balls and tossed in a sticky honey sriracha glaze. You get the full egg roll flavor in a 30-minute dinner with no deep fryer involved.

This is the same idea as egg roll in a bowl, just shaped into something you can pick up with a fork (or a toothpick at a party). The vegetables do double duty: they add flavor and they keep lean ground turkey moist, so the meatballs bake up tender instead of dry. Everything comes together in one bowl and one baking sheet, and the leftovers reheat like a dream for lunch.

The recipe works with ground turkey, chicken, or pork, and it is naturally gluten-free if you swap the panko for almond flour. For the glaze, a simple honey sriracha mix gives that sweet-meets-savory takeout taste. It follows the same pattern as our kung pao meatballs - tender balls, glossy sauce, ready in about half an hour.

Key Takeaways

  • Egg roll meatballs are baked or air-fried, never fried in a wrapper, so they are lighter than real egg rolls.
  • Coleslaw mix, scallions, garlic, and ginger make the filling; the vegetables keep the meatballs moist.
  • Bake at 375F for 20 to 25 minutes, or air fry for 8 to 10 minutes, until the centers hit 165F.
  • The honey sriracha glaze is optional but it is what makes the dish taste like takeout.
  • They freeze well for meal prep and reheat without turning mushy.

How to Make Egg Roll Meatballs

  1. Pulse the coleslaw mix in a food processor until it is finely chopped, about 5 to 6 short pulses, or chop by hand. Add the scallions and pulse twice more.
  2. In a large bowl, combine the chopped vegetables, ground turkey, ground pork, garlic, ginger, egg, panko, coconut aminos, sesame oil, salt, and pepper. Mix until just combined - overworking makes the meatballs tough.
  3. Roll the mixture into 24 to 26 meatballs, about 1.5 tablespoons each. Chill on a parchment-lined baking sheet for 30 minutes so they hold their shape.
  4. Preheat the oven to 375F (190C). Bake the meatballs for 20 to 25 minutes, until golden and cooked through to 165F (74C) in the center.
  5. While the meatballs bake, whisk honey, coconut aminos, rice vinegar, sriracha, and garlic in a small saucepan. Simmer over medium-low heat for 2 to 3 minutes until slightly thickened.
  6. Toss the baked meatballs in the glaze, or serve the glaze on the side for dipping. Serve over steamed jasmine rice with extra sliced scallions.

Ingredients

  • 1 lb (450 g) ground turkey or chicken
  • 1/2 lb (225 g) ground pork
  • 2 cups (170 g) coleslaw mix (shredded cabbage and carrots)
  • 3 scallions, white and light green parts, thinly sliced
  • 3 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 1 large egg, lightly beaten
  • 1/3 cup (35 g) panko breadcrumbs, or almond flour for gluten-free
  • 1 tbsp coconut aminos or low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup (115 g) honey
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 clove garlic, grated
  • Steamed jasmine rice, for serving

Ingredient Notes and Substitutions

  • Ground meat - use all turkey, all pork, or a mix. Pork adds richness and keeps the balls juicy; turkey is leaner. Ground chicken works the same way. If you go all turkey, the extra tablespoon of sesame oil matters more.
  • Coleslaw mix - bagged shredded cabbage and carrots is the shortcut that makes this a 30-minute dish. No bag? Use 1.5 cups shredded cabbage plus 1/2 cup grated carrots.
  • Panko vs almond flour - panko gives a lighter, fluffier ball. Almond flour keeps the recipe gluten-free and grain-free, and it is what most paleo and Whole30 versions use. Both bind the same way.
  • Coconut aminos - a soy-free swap for soy sauce, slightly sweeter and lower in sodium. Use it for a gluten-free and Whole30-friendly result, or just use low-sodium soy sauce.
  • Sriracha - the glaze is mild at one tablespoon. Use half for a kid-friendly version or add a second spoonful for real heat.

What Are Egg Roll Meatballs?

Egg roll meatballs are a spin on egg roll in a bowl, which itself is a spin on the takeout egg roll. The filling of a classic egg roll is ground pork, shredded cabbage, carrots, and seasonings wrapped in a wheat wrapper and fried. Here, that filling becomes a meatball: the vegetables and aromatics get mixed straight into the ground meat, shaped, and baked. You lose the crunchy shell and gain a fork-friendly, gluten-free-friendly dinner.

The dish has become popular with the paleo and Whole30 crowd because it skips the wrapper, the deep fryer, and, in most versions, the soy sauce. That is why so many recipes lean on coconut aminos and almond flour. For everyone else, it is simply a fast weeknight way to get the egg roll taste without a pot of oil.

The flavor profile is savory-sweet: garlic, ginger, and scallion do the heavy lifting, and the glaze adds honey-sweetness with a vinegar and sriracha kick. If you like the takeout-style meatballs on this site, this one sits right next to General Tso meatballs and char siu meatballs in the rotation.

Variations Worth Trying

  • Air fryer version - arrange the meatballs in a single layer in the basket and air fry at 375F for 8 to 10 minutes, shaking halfway, until browned and 165F inside. This is the fastest method and gives the most even browning.
  • Whole30 version - use almond flour instead of panko, coconut aminos instead of soy sauce, and swap the honey in the glaze for 3 pitted dates blended with the sauce ingredients. Whole30’s own recipe follows this pattern with a sweet garlic sauce.
  • Beef version - lean ground beef works with the same cook time and handles the glaze well. Add a little extra salt since beef takes seasoning differently than turkey.
  • Extra vegetables - grated zucchini or finely chopped mushrooms blend in without changing the flavor much. Squeeze the zucchini dry first or the mix gets too wet to roll.
  • No egg version - the egg helps bind, but you can leave it out and add an extra tablespoon of almond flour. Whole30 versions often skip the egg entirely and hold fine.

What to Serve with Egg Roll Meatballs

Steamed jasmine rice is the natural partner, the same way it pairs with our Mongolian meatballs. Cauliflower rice keeps it low-carb, and butter lettuce leaves turn the balls into handheld wraps with extra shredded carrots and sauce. For a party appetizer, skip the rice, serve the meatballs with toothpicks, and put the glaze in a small bowl for dipping.

The dish is built for meal prep. Bake a double batch, store the balls and the glaze separately, and you have lunch for the week. It fits right into the pattern of our meal prep meatball collection - the vegetables hold up better than plain meatballs, so reheated leftovers stay moist instead of drying out. It also joins the other takeout-style recipes in our Chinese meatball collection.

Storage and Reheating

Store leftover meatballs in an airtight container in the fridge for up to 4 days. Keep the glaze separate if you can, and toss the balls in it when you reheat so they do not soak. Reheat in a skillet over medium heat with a splash of water, or in 30-second microwave bursts.

The meatballs freeze well on their own for up to 3 months. Freeze them after baking, before the glaze; thaw overnight in the fridge and finish with fresh sauce. Sauce made ahead keeps in the fridge for about a week.

FAQ

Can I use ground beef for egg roll meatballs? Yes. Lean ground beef works with the same cook time and holds up well to the glaze. Season it slightly heavier than you would turkey, since beef needs a bit more salt to taste as bold next to the cabbage and garlic.

Are egg roll meatballs gluten-free? They are if you use almond flour instead of panko and coconut aminos instead of soy sauce. Regular soy sauce contains wheat, so check the label. The vegetables and meat base have no gluten on their own.

How do I keep egg roll meatballs from falling apart? Chop the coleslaw mix fine, do not overmix the meat, and chill the rolled balls for 30 minutes before baking. The egg and the almond flour or panko both bind. Balls that fall apart almost always have oversized cabbage shreds or were overworked.

Can I make egg roll meatballs in the air fryer? Yes, and it is the fastest route. Air fry at 375F for 8 to 10 minutes in a single layer, shaking the basket halfway, until the centers reach 165F. The outside gets more browned than oven-baked balls, which some people prefer.

Can I freeze egg roll meatballs? Yes. Freeze the baked, unglazed meatballs in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven, then toss with fresh glaze. Do not freeze them already coated in sauce.

What sauce goes with egg roll meatballs? The honey sriracha glaze in this recipe is the classic choice. Sweet chili sauce, store-bought or homemade, also works straight from the bottle. For a spicier option, serve with prepared chili crunch oil for dipping.

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