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