Sheet Pan Garlic Yuca Fries and Meatballs

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


My sheet pan kick continues, readers! I have been loving the ease of sheet pan dinners and I’m find it an almost endlessly creative template. I just may end up with a whole sheet pan series for you guys!

This recipe was inspired after I saw countless sheet pan dinners online that included white potato. I thought, “How do I create that same ‘french fry feel’ for my AIP audience?” I don’t know about you guys, but I was feeling a little sick of the sweet potato substitute. That’s when I decided yuca fries were in order and since we were already in the realm of the “exotic” with yuca, I decided to add some green olives and horseradish for kick. I hope you’ll love this!

Sheet Pan Garlic Yuca Fries & Meatballs
Prep time
Cook time
Total time
Serves: 4
  • 2 medium-sized yuca roots, peeled, fibrous core removed, cut into ½" "fries"
  • 2 tablespoons coconut oil, melted
  • 1 lb ground beef
  • 1 teaspoon horseradish powder
  • 1 teaspoon rosemary
  • 1 teaspoon sea salt
  • ½ cup green olives (no pimento)
  • ½ medium-sized red onion, sliced thin
  • 4 garlic cloves, minced
  • Fresh, minced parsley to garnish
  1. Bring a large pot of salted water to a boil.
  2. Place the prepared yuca in water, allow to cook for about 10 minutes, or until fork tender.
  3. While yuca is cooking, preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  4. Begin preparing meatballs. Add horseradish, rosemary, and sea salt to ground beef. Form into approximately 16 bite-size meatballs. Place on one side of baking sheet.
  5. When yuca finishes cooking, drain on paper towel. Toss yuca with coconut oil and salt to coat.
  6. Place yuca in single layer on other side of baking sheet.
  7. Arrange onion and olives around meatballs.
  8. Bake for 15 minutes, flip yuca. Bake for 15 more minutes.
  9. While yuca and meatballs are still very hot, sprinkle with garlic and parsley. Serve immediately.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

1 comment

Leave a Comment

Rate this recipe: