Ingredients
1 1/2 pounds ground turkey (or u can use any meat u like)
2 tbsp white miso paste
1 egg
1/2 cup almond flour
1/4 cup finely grated carrot
1 tbsp minced ginger
1 1/2 teaspoon salt
1/4 tsp ground black pepper
1 tbsp oil
sliced green cabbage
salt and pepper to taste
1/4 cup soy sauce
1 tbsp white miso paste
sesame seeds
Directions
Step1
In a large bowl, stir together the eggs and 1 tablespoon of the miso paste until fully incorporated. Add the ground turkey, almond flour, carrot, ginger, salt, and pepper. Mix well, then with wet hands, form golf ball–size meatballs and place on a sheet pan covered with aluminum foil. Spray the surface of the meatballs with olive oil, and bake for about 20 minutes, turning them midway through baking.
Step2
When the meatballs are almost done, start making the cabbage. Heat the oil on a large non-stick skillet until almost smoking. Add the cabbage, season with salt and pepper, and allow it to brown slightly. Move it around, flipping the strands, until cooked through, but don’t let it get mushy.
Step3
Transfer to a serving dish. To the same skillet, add the soy sauce and miso, whisk until the miso fully dissolves. Add the turkey meatballs to the soy mixture and simmer gently for a few minutes, with the pan covered.
Step4
Serve the meatballs with the cabbage noodles, sprinkle with sesame seeds if so desired.