Start by preheating your oven to 375 degrees F. Spray a broiler pan with non-stick cooking spray, or line a large baking sheet with parchment paper.

In a large bowl, add the ground turkey, grated carrots, shredded cabbage, scallions, garlic, egg, almond flour, and coconut aminos. Use clean hands, meat handling gloves or a spatula to combine everything until the ingredients are well incorporated. Don’t overmix or the meatballs may become tough—just enough to bring the mixture together.

Roll the mixture into 1-inch balls (about 1½ tablespoons each) and place them on a plate or baking sheet. Pop them in the fridge for 30 minutes to firm up. You can also prep these the night before and leave them in the fridge overnight if you’re planning ahead.

Place the meatballs on the prepared baking sheet and bake for 25–30 minutes, or until golden and cooked through with an internal temperature of 165 degrees F.

While the meatballs bake, whisk together the honey, coconut aminos, garlic powder, and sriracha in a small saucepan over low heat. Let it simmer for a few minutes until slightly thickened. You can also microwave it in a bowl for 30–60 seconds if you’re in a rush.

Once the meatballs are cooked, toss them in the honey sriracha sauce (or serve the sauce on the side for dipping). Serve over rice with extra shredded cabbage or your favorite veggies.