Paleo AIP Sheet Pan Teriyaki Meatballs (Whole30, Gluten-free)
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, and so tempting! Perfect for Paleo, AIP, Whole30 and Gluten-free.
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.
Meatballs
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.)
Sauce
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 1/3 cup of the Teriyaki Sauce, and stir to mix well.
Bake
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.