Before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper. (NOTE: It will be used in step 2.)Add turkey, panko and Szechuan sauce to a medium bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)

Arrange meatballs on the prepared baking sheet (from step 1). Sprinkle sesame seeds over meatballs, pressing down gently to adhere. Roast in the middle of the oven until golden-brown and cooked through, 14-16 min.**

Meanwhile, thinly slice green onion.Thinly slice mushrooms.Core, then cut pepper into 1/4-inch slices.

Heat large non-stick pan over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until starting to soften, 4-5 min. Add peppers, coleslaw cabbage mix, soy sauce and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove from heat. Transfer veggies to a plate and cover to keep warm.

Divide veggies between plates. Top with meatballs.Sprinkle green onions over top.