I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
These flavor packed Bahn Mi Meatballs and Garlicky Green Beans come together in one amazing sheet pan dinner that can go from fridge to table in about 45 minutes. The meal stands alone, but would pair nicely with white rice or our Cilantro Cauliflower Rice.
The meatballs are packed with traditional Bahn Mi sandwich ingredients like grated daikon radish and carrots.
Green beans are added halfway through cooking so they retain a bit of their signature crunch. While the meatballs do contain sriracha and peppers, they are pretty mild (and toddler approved).
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.
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