To make the slaw

1. Toss everything together in a bowl, and let sit 15 minutes to let the flavors meld and cabbage break down.

To make the meatballs

1. Preheat the oven to 400°F and heat a 12” cast iron skillet over medium heat.
2. In a medium bowl, mix 1 tablespoon of ginger, garlic, sesame oil, miso, milk, egg, salt, scallions, and a pinch of red pepper flakes. Add the breadcrumbs and beef and combine until just incorporated, taking care not to overmix.
3. Using a 1-ounce scoop, form the mixture into 15 meatballs while heating oil in the skillet. Brown the meatballs in the hot oil, about 1-2 minutes per side, working in two batches. Once all meatballs are browned, drain the oil out of the skillet and arrange meatballs back in the skillet. Transfer to the oven and bake the meatballs until cooked through, about 6-8 minutes.
4. While meatballs are baking, whisk together the soy, honey, rice vinegar, additional 1 teaspoon of ginger, sesame seeds, and a pinch of red pepper flakes. Pour the sauce over the meatballs immediately out of the oven and let the sauce bubble in the hot skillet before glazing the meatballs. If needed, remove the meatballs and return the skillet to low heat to thicken the sauce, if still loose.
5. Serve slaw alongside the meatballs.