1½ tablespoons olive oil
10 ounces ground beef
⅓ cup almond or coconut flour
3 cloves garlic, minced
½ cup finely chopped cilantro
1 tablespoon grated fresh ginger
1½ teaspoons ground turmeric
1 teaspoon sea salt
1 teaspoon cumin
½ teaspoon freshly ground black pepper
½ teaspoon coriander
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
Juice of 1 large lemon
½ jalapeño, seeded and roughly chopped
⅓ cup full-fat coconut milk
½ teaspoon sea salt
1½ cups chopped parsley
1 cup sprouts
½ cup finely shredded red cabbage
1 small shallot, thinly sliced
Preheat oven to 400 degrees.
In a large bowl, combine all ingredients for meatballs. Using your hands, make 2-inch balls and arrange them on a parchment-lined baking sheet. Bake for about 20 minutes, rotating pan every 5 minutes.
While meatballs cook, prepare the slaw. In a blender, combine lemon juice, jalapeño, coconut milk, and salt. Blend until smooth.
In a large bowl, combine parsley, sprouts, cabbage, and shallots. Dress with coconut milk mixture and toss.
Serve meatballs with a big helping of slaw, and a side of avocado and pickled ginger, if desired.