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Sheet Pan Teriyaki Meatballs use either ground turkey or ground beef, you choose. Baked with a medley of veggies and an incredibly delicious Teriyaki Sauce, this sheet pan dinner is easy to bake and serve. (No sides needed.) Perfect for Paleo, AIP, Whole30 and Gluten-free.
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Ingredients in Sheet Pan Teriyaki Meatballs
The meatballs are made with a flavorful combination of ingredients:
- ground turkey, or ground beef
- coconut aminos
- coconut flour
- apple cider vinegar
- maple syrup — optional for Whole30
- ginger powder and garlic
- baking soda and sea salt
The veggies and fruit used in the recipe are:
- asparagus, or carrots, if preferred
- yellow onions
- pineapple chunks, from canned pineapple, or fresh if preferred
And, for the sauce:
- coconut aminos
- pineapple juice, drained from the can of pineapple chunks
- ginger powder and fresh garlic
- tapioca flour
- avocado oil or olive oil
How to make Paleo AIP Sheet Pan Teriyaki Meatballs
- Prepare 2 sheet pans: Line 1 large sheet pan with parchment paper. Have a second sheet pan ready without parchment paper.
- In large mixing bowl, combine meatball ingredients, and mix well.
- For Teriyaki Sauce: combine ingredients in a small saucepan; then whisk well; heat and whisk for about 1 minute, until sauce visibly thickens.
- Place chopped veggies and pineapple chunks in large mixing bowl. Add 1/3 cup of the Teriyaki Sauce, and stir to mix well.
- Add meatballs to lined baking sheet. Pour mixed veggies and pineapple into second baking sheet, and spread out to cover.
- Use a pastry brush to brush teriyaki sauce quickly over the tops of the meatballs.
- Bake only the baking sheet with vegetables for 20 minutes. Then, add the second baking sheet, and bake both 15 minutes. (Do not over-bake, or the meat will dry out.)
- Use the remaining sauce to pour over the meatballs, and toss well. Serve, with optional cauliflower rice, Roasted Cauliflower, or for Gluten-free, regular rice.
I’ll confess, this isn’t the fastest dinner to make. All told, it takes about an hour. But the responses you’ll get for making homemade Teriyaki Meatballs will be worth that little bit more prep time.
How to keep and reheat leftovers
Store leftover meatballs in the fridge for 4 to 5 days.
Reheat in 325℉ oven for about 13 minutes.
Paleo AIP Sheet Pan Teriyaki Meatballs (Whole30, Gluten-free)
- 1 bunch asparagus or 2 carrots, if preferred, cut in 1-1/2" lengths
- 2 zucchini cut in half lengthwise and sliced, optionally peeled
- 2 yellow onions cut in half, and cut into 1"ish squares
- 1 14 oz-ish can pineapple chunks from canned pineapple (or use 1-½ cups fresh)
- Preheat the oven to 425℉. Prepare 2 sheet pans: Line 1 sheet pan with parchment paper. Have a second sheet pan ready without parchment paper.
- In a small bowl, mix together coconut flour, baking soda and sea salt.
- While the oven preheats, add the meat to a large bowl. Add the other meatball ingredients: coconut aminos, apple cider vinegar, maple syrup, ginger powder, garlic and coconut flour mixture.
- Use a large fork to stir and smash the ingredients together well (or do it by hand like meatloaf, if preferred). (The baking soda and apple cider vinegar will react, and you may notice the meat become somewhat light and aerated as you mix.)
- Assemble in a small saucepan, but do not heat yet: coconut aminos, pineapple juice, oil, tapioca flour, ginger and garlic. Whisk together well.
- Heat over medium heat, while still whisking. As the sauce begins to simmer, it will thicken. Allow to fully thicken, about 1 minute. Remove from heat.
- Place zucchini, onions and pineapple chunks in large mixing bowl (not the asparagus). Add ⅓ cup of the Teriyaki Sauce, and stir to mix well.
- Add meatballs to lined baking sheet (I use a scoop and make mine about 1-½" in diameter). Pour mixed veggies and pineapple into second baking sheet, and spread out to cover. Put raw asparagus into same (now empty) veggie mixing bowl. Add about 2 Tablespoons Teriyaki Sauce, and stir well to coat. Set aside.
- Use a pastry brush (or a spoon and your fingertips) to brush about ¾ teaspoon teriyaki sauce quickly over the top of each meatball. You'll have a lot of remaining sauce for use after the baking.
- Bake only the baking sheet with vegetables for 15 minutes. Add asparagus to pan, and bake another 5 minutes.
- Add the second baking sheet with meatballs, and bake both pans 10 to 15 minutes more. (Do not over-bake, or the meat will dry out.) Cut open one meatball to be sure it's cooked through (but still moist).
- Carefully remove the parchment paper from under the meatballs. Pour the remaining sauce over the cooked meatballs, and toss gently to coat them well. Serve Teriyaki Veggies topped with Teriyaki Meatballs, with optional cauliflower rice, Roasted Cauliflower, or for Gluten-free, regular rice.