2 pounds ground chicken (can also use turkey

3 Green onions, light and dark parts, chopped

1/3 cup kimchi, chopped

2 teaspoon of fresh garlic, minced

1 teaspoon of fresh ginger, grated

2 eggs, beaten

1/4 cup bread crumbs

2 tablespoons cilantro, finely chopped

1 head of Napa cabbage, shredded

3 large carrots, batonnet (3” large matchsticks)

1 Red bell pepper, julienne (1” small matchsticks)

1 teaspoon kosher salt

1 teaspoon Aleppo pepper

Sauce

1/2 cup soy or tamari sauce

1/4 cup rice vinegar

3 tablespoons brown sugar

2 tablespoons of water

1-2 teaspoons sambal oelek (chili sauce)

1 teaspoon cornstarch

Preheat the oven to 400 °F.
Arrange the cabbage, carrots, and bell pepper on the sheet pan. Drizzle with oil and sprinkle with salt and aleppo peppers and toss.
In a large bowl combine ground chicken, eggs, green onions, bread crumbs, kimchi, parsley, garlic, and ginger. Using your hands form meatballs the size of golf balls, about 2 tablespoons each, and arrange on an oiled baking sheet pan.
Bake for 15 minutes. While meatballs and vegetables are in the oven start on the sauce.
In a small sauce pan combine all of the ingredients for the sauce. Bring to a boil until sauce thickens. Remove from heat.
After 15 minutes, remove sheet pan from oven, turn the oven temperature to 500. Brush meatballs with sauce. Place sheet pan back in oven and cook for another 5 minutes.