Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Prep the veggies: Grate the carrots and radish. Deseed and mince the serrano pepper.
In a large bowl, gently combine ground pork, lime zest, fish sauce, aminos, 1 tsp salt, serrano pepper, sriracha and garlic flakes. Add coconut flour and mix with hands until just combined, careful not to overwork the meat. Fold in the grated carrots and radish.
Divide into 18 meatballs, place on parchment lined sheet pan and bake for 20 minutes.
While meatballs are cooking prep the green beans. Trim the ends and break beans in half. Thinly slice the garlic and shallots.
Toss beans with avocado oil, 1/2 tsp salt, 1 tsp ginger, shallots, and garlic.
After the meatballs have cooked for 20 minutes, remove sheet pan from oven. Add green beans to baking sheet and nestle around meatballs. Return sheet pan to oven and cook for 15-20 more minutes, until meatballs reach internal temp of 165°
While green beans and meatballs finish cooking, finely chop the basil, mint, and cilantro.
Remove sheet pan from oven. Serve topped with basil, mint and cilantro.