Preheat the oven to 425 Fahrenheit. Prepare 2 sheet pans: Line 1 large 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, lemon juice, sweetener of choice, molasses, ginger powder, garlic and coconut flour mixture.
Use handheld beaters on low to easily mix together the ingredients, or use a fork to stir them together well. (The baking soda and lemon juice will react, and you'll visibly see the meat become somewhat light and aerated as you mix.) Do not over-mix.
Add the cabbages and radishes in two separate piles (or a third pile, too, with sliced bok choy) to the center of the unlined pan, and pour over all the 2 Tablespoons avocado oil. Toss each with tongs to coat. Spread out each pile somewhat so the pan is covered with a layer of veggies.
Shape meatballs with your hands, or use a small scoop, forming each into about 1-1/2" balls. Line up balls on the parchment-lined baking sheet.
When the oven has come to temperature, bake vegetables for 15 to 20 minutes or until slightly tinged with brown. After 10 minutes, add meatballs to oven.
Bake meatballs 10 minutes. (Do not over-bake, or they will dry out.)
Serve veggies in bowls topped with meatballs. Add optional Marinated Cucumber and Radish Salad, and drizzle with optional Pistou (see recipe below in Recipe Notes).
Note: If you want to make cauliflower rice (or Basmati for gluten-free and VAD), that can be added to the bowls first. And/or lettuce greens.