Pulse shallot, spring onion, garlic, ginger, chilli, and mushrooms in a blender to form a smooth purée.
Mix the purée in a bowl with turkey, Worcestershire sauce, lemon zest, salt, and pepper.
Fry a small bit of the turkey mixture in vegetable oil to taste and check seasoning.
Roll the mixture into 28 balls and fry in vegetable oil until golden-brown.
Cook the meatballs for 3 minutes more, then remove and keep warm.
Whisk soy sauce, white wine, stock, and cornflour in a bowl until smooth.
Flash fry chilli and garlic in a pan with a dash of oil over high heat.
Add cabbage and cook for 2 minutes.
Add the turkey meatballs back to the pan and cook for 30 seconds.
Stir in the liquid mixture, bring to the boil, and cook for 2 minutes before serving.