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Full GAPS Asian beef meatballs with roasted cabbage and daikon

Full GAPS Asian Meatballs Sheet Pan Dinner

Juicy ginger-garlic meatballs roast beside cabbage and daikon for a complete Full GAPS sheet pan dinner with exact cues for browning and doneness.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 234
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 tablespoons melted fat rendered from properly prepared additive-free uncured bacon
  • 1 1/2 heads green cabbage thinly sliced
  • 1/2 pound daikon radish peeled and cut into short flat batons
Asian Meatballs
  • 1 1/2 pounds ground beef or lamb
  • 1/4 cup pure additive-free coconut aminos
  • 3 tablespoons pure additive-free coconut flour
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey
  • 1 teaspoon ground ginger
  • 3 cloves garlic minced
  • 1/2 teaspoon pure bicarbonate of soda
  • 1/2 teaspoon mineral salt

Equipment

  • 2 rimmed uncoated stainless steel sheet pans one lined with unbleached parchment
  • 1 Large mixing bowl
  • 1 Small bowl
  • 1 fork or handheld beaters mix on low
  • 1 pair of stainless steel tongs
  • 1 1/2-inch cookie scoop optional
  • 1 vegetable peeler
  • 1 Chef's knife and cutting board

Method
 

  1. Heat the oven to 425°F. Line one rimmed uncoated stainless steel sheet pan with unbleached parchment for the meatballs. Leave the second rimmed stainless steel sheet pan unlined.
  2. Whisk the coconut flour, pure bicarbonate, and mineral salt in a small bowl until evenly mixed.
  3. Put the ground beef or lamb in a large bowl. Add the coconut aminos, lemon juice, raw honey, ginger, and garlic. Sprinkle the coconut-flour mixture over the surface. Mix on low with handheld beaters or use a fork just until the mixture looks slightly lighter and tacky and no dry flour remains. Do not overmix.
  4. Put the cabbage and daikon in separate loose piles on the unlined pan. Pour the melted bacon fat over them and toss each pile until lightly coated. Spread into one uncrowded layer.
  5. Shape the meat mixture into 1 1/2-inch balls and arrange them in one layer on the parchment-lined pan with space between them.
    Raw Asian beef meatballs shaped on parchment before baking
  6. Roast the vegetable pan by itself for 10 minutes.
  7. Add the meatball pan to the oven and roast both pans for another 10 minutes. Pull the vegetables when the cabbage is wilted with browned tips and the daikon is tender with golden edges. The meatballs should be browned outside and cooked through. Remove the meatballs on time even if the vegetables need another minute or two.
    Roasted cabbage and daikon with browned edges on a stainless steel sheet pan
  8. Divide the roasted vegetables among five bowls, top with the meatballs, and spoon over any flavorful pan juices.

Nutrition

Serving: 1servingCalories: 234kcalCarbohydrates: 8gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 32mgSodium: 679mgPotassium: 408mgFiber: 5gSugar: 5gVitamin A: 89IUVitamin C: 45mgCalcium: 63mgIron: 2mg

Notes

Full GAPS: Use pure additive-free coconut flour, pure bicarbonate of soda, pure additive-free coconut aminos, raw honey, and fat rendered from properly prepared additive-free uncured bacon.
Do not substitute the wetter flour made from leftover coconut-milk pulp. Keep bicarbonate separate from baking powder. Omit maple syrup and molasses.
Ground beef or lamb both work at the same weight. The source also allows regular radishes in place of daikon when sliced to a similar thickness.
Refrigerate leftovers covered. Reheat in a covered oven-safe dish at 325°F until hot, about 15 minutes. Freeze cooled meatballs without the vegetables in one layer on parchment in an airtight container for up to 2 months.

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