Egg Roll Meatballs with Cabbage Slaw

All the bold, savory flavors of an egg roll without the wrapper. Pre's 95% Lean Ground Beef brings the ideal lean-to-fat ratio to these ginger-sesame meatballs, holding their shape while staying juicy against a crisp, citrusy cabbage slaw. A complete meal in one bowl, ready in under 30 minutes.

Total Time: 30 minutes

Servings: 4

---

Egg Roll Meatball Ingredients

• 1 pound 95% Lean Ground Beef

• 1 teaspoon Redmond's Real Fine Sea Salt, plus a pinch

• 4 scallions, 2 thinly sliced on a bias and 2 minced

• 1 2-inch piece of fresh ginger, grated and divided in half

• ½ cup Coconut Aminos, divided in half

• 4 tablespoons toasted sesame oil, divided in half

• 1 lime, juiced

• 2 tablespoons sesame seeds

• 1 bag pre-mixed cabbage slaw (purple cabbage, green cabbage, carrot)

  
  

Instructions:

1. In a large bowl, whisk together half the ginger, half the Coconut Aminos, half the sesame oil, lime juice, a pinch of salt, and half the sesame seeds to make slaw dressing.

2. Toss cabbage slaw in dressing until well coated and set aside while meatballs cook. (Why: resting the slaw allows the dressing to soften the cabbage slightly and deepen the flavor.)

3. In a medium bowl, combine egg roll meatball mixture: beef, 1 teaspoon salt, remaining ginger, remaining sesame oil, minced scallions, and remaining Coconut Aminos. (Why: cold fat holds its structure, giving meatballs better texture.)

4. Preheat a skillet over medium-high heat.

5. Using oiled or wet hands, form meat into 2-inch meatballs.

6. Place meatballs into skillet and turn regularly until browned on all sides and fully cooked, reaching an internal temperature of 160º F.

7. Serve meatballs over marinated slaw and garnish with sliced scallions.