• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.

• In a large bowl, combine beef*, panko, scallion whites, half the ginger, salt (we used 3⁄4 tsp salt; 1 1⁄2 tsp for 4 servings), and pepper. • Form mixture into 10-12 (20-24 for 4) 1 1⁄2-inch meatballs. Spread out on a baking sheet. • Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook until slightly softened and lightly browned, 3-4 minutes. • Stir in bell pepper and cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes more. • Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.

• Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. • Remove pan from heat; keep covered until ready to serve.

• In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. • Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.

• Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.