Ingredients
 

• 1.5 cups of corned beef, chopped
• 1/2 cup cooked cabbage + more for serving
• 2 eggs
• 1/2 cup almond flour
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tsp whole grain mustard 
• 2 tbsp oil for frying 
   

Directions 
 

Combine corned beef, 1/2 cup cabbage, almond flour, eggs, salt, pepper and mustard. Mix thoroughly. Form into small meatballs.

Heat oil in a nonstick saute pan and fry meatballs in batches until golden brown.

Remove from oil and place on a paper towel-lined plate. Serve with mustard on top of leftover cabbage.
 

Recipe adapted from www.imbreatheimhungry.com