• 2 pound ground beef
• 2 slice white bread crust trimmed off, torn into small pieces
• ½ cup milk
• 2 egg lightly beaten
• ½ cup onion finely chopped
• 2 tablespoon Italian parsley finely chopped
• ⅓ cup parmesan cheese grated
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup plain breadcrumbs spread on a plate
• 3 tablespoon extra virgin olive oil such as lard or avocado
• 56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

Optional:

• 1 1/2 pound spaghetti cooked according to package directions

For the meatballs:

• 7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
• 4 pound 85% lean ground turkey preferably dark meat
• 1 bunch green onion thinly sliced
• ¾ cup fresh cilantro leaves and tender stem, finely chopped
• 3 tablespoon tomato paste
• 3 tablespoon sesame oil toasted, unrefined
• 4 tablespoon tamari sauce (wheat free), or coconut aminos
• 4 clove garlic finely grated or pushed through a garlic press
• 2½ teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 head purple cabbage small, thinly sliced
• 2 carrot grated
• 2 avocado sliced
• 2 head lettuce leaves separated, for wrapping
• 1 tablespoon Sriracha or other hot sauce, optional