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overhead view of aip paleo asian meatballs in white bowl

AIP and Paleo Asian Meatballs Sheet Pan Dinner (with cabbage and daikon)

This easy, flavorful, delicious dinner comes together quickly! Serve Asian Meatballs Sheet Pan Dinner in bowls with optional (cauli) rice.
Course DInner
Cuisine American, Asian
Keyword aip, asian, keto, low carb, meatballs, paleo, sheet pan dinner
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 5 servings
Calories 234kcal
Author Megan
Cost $12


  • sheet pan
  • oven



  • 2 Tablespoons avocado oil or melted bacon fat
  • 1-1/2 cabbages thinly sliced, or use part green cabbage, part bok choy
  • 1/2 pound daikon radish peeled, cut in half and sliced lengthwise (start with a 6" piece, see photos)

Beef or Lamb Meatballs

  • 1-1/2 pounds ground beef or lamb
  • 1/4 cup coconut aminos
  • 3 Tablespoons coconut flour
  • 1 Tablespoon lemon juice
  • 2 teaspoons maple syrup or honey (for GAPS), low carb sweetener for Low Carb
  • 1 teaspoon molasses optional (omit for Keto, Low Carb, GAPS)
  • 1 teaspoon ginger powder
  • 3 cloves garlic crushed or minced
  • 1/2 teaspoon baking soda sifted
  • 1/2 teaspoon sea salt


  • 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.
    image of asian veggies on sheet pan
  • 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.


Process photos

process photo collage of asian sheet pan dinner

Optional Mint-Lemon Pistou

In the photos, I drizzled a fresh herb pistou over the bowl. If you want this lovely garnish, the flavors further heighten the exciting, fresh, Asian flavors. You can use fresh mint, cilantro or basil. Combine: 1 cup fresh herb, juice of 1 lemon, 1 clove chopped garlic and enough olive oil to create a just-pourable texture, similar to pesto. Pulse in food processor. This simple 4-ingredient condiment is a lovely addition.


Calories: 234kcal | Carbohydrates: 8g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 679mg | Potassium: 408mg | Fiber: 5g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 45mg | Calcium: 63mg | Iron: 2mg