Egg Roll Meatballs & Rice
Welcome to our Recipes With No Food Rules Series, where we celebrate the joy of intuitive eating and wholesome meals that nourish both the body and soul without the food rules.
If you’ve ever craved the flavours of an egg roll but wanted something a little more weeknight-friendly, this recipe is for you. These egg roll meatballs with rice hit all the same salty, gingery, garlicky notes just in a way that feels approachable, satisfying, and actually doable on a busy day. And of course, we’re keeping this very No Food Rules coded over here.
That means:
- No labeling foods as “good” or “bad”
- No guilt if you go back for seconds
- No pressure to swap ingredients unless you want to
- And yes… white rice is absolutely allowed
Let’s Talk Balance
One of the biggest misconceptions about balanced eating is that it has to look a certain way or have this all-or-nothing approach. This meal is a great example of how balance can come together naturally.
You’ve got:
- Protein (meatballs) to help with fullness and satisfaction
- Fibre + micronutrients from the cabbage-based slaw
- Carbohydrates (rice) for energy
If you choose brown rice, you’ll get a bit more fibre from the grain itself. But if you prefer white rice, that’s completely valid too. You’re still getting fibre from the veggies, and more importantly you’re enjoying your meal.
Because at the end of the day, satisfaction matters. A meal you actually want to eat will always be more nourishing than one you feel forced into.
Make It Work For You
This recipe is super flexible, which makes it great for real life:
- You can easily sub the ground beef for ground pork or ground chicken depending on availability and preference
- Add extra veggies like shredded carrots or snap peas
- Adjust the sauce depending on how saucy you like things
- Spice it up with chili flakes or sriracha if that’s your thing
Meal Prep Tips
This recipe is perfect for meal prep with one small tweak:
- Store the meatballs, rice, and slaw separately
- Keep the dressing off the slaw until you’re ready to eat
That way, everything stays fresh.
👉 Book a virtual session with FoodEase Co. Dietitians and let us help you reach your nutrition goals.
Instructions
- Make the sauce: In a bowl, whisk together the soy sauce, lime juice, olive oil, sesame oil, garlic, and ginger. Set aside.
- Prepare the meatball mixture: Add 2 cups of coleslaw mix to a food processor and pulse until finely minced. Transfer to a large bowl and add the ground meat, cornstarch, and half of the prepared sauce. Mix until everything is well combined. Shape into 20 meatballs.
- Cook the meatballs: Heat a skillet over medium heat with a bit of oil. Cook the meatballs in two batches, turning occasionally, until fully cooked through. Transfer to a paper towel–lined plate once done.
- Prep the slaw: While the meatballs are cooking, add your desired amount of coleslaw mix to a bowl and toss with as much of the remaining sauce as you like. Let it sit and marinate slightly—this softens the cabbage and builds flavour.
- Assemble your bowl: Add rice to your plate or bowl, top with marinated slaw, and place the meatballs on top. Finish with green onions and sesame seeds if using.
Recipe adapted from whatgreatgrandmaate.com.
Ingredients
Sauce:
- 1/2 cup low sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated (or 1/8 tsp dried ginger)
Meatballs:
- 2 cups coleslaw mix
- 1 lb lean ground beef (or ground pork or chicken)
- 2 tbsp cornstarch
- 1/2 of the prepared egg roll sauce
For Serving
- Additional coleslaw mix
- Cooked rice (white or brown—your choice!)
- Optional toppings: green onion and sesame seeds
Have a Question?
Do you have any questions or suggestions? Feel free to contact us! Just leave your email here, and we will get back to you shortly.
