• Before starting, preheat oven to 450°F.
• Wash and dry all produce. 
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces. 
• Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.

• Meanwhile, to a large bowl, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt.
• Crumble in beef. (TIP: If you prefer a more tender meatball, add an egg to mixture.) Season with pepper, then combine.
• Roll mixture into 10 (20) equal-sized meatballs.

• To one side of a parchment-lined baking sheet, add peppers, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to coat.
• On the other side of the baking sheet, arrange meatballs. (NOTE: For 4 servings, arrange meatballs on another parchment-lined baking sheet.) 
• Roast in the middle of the oven until peppers are tender and meatballs are cooked through, 10-12 min.** (NOTE: For 4 servings, roast meatballs in the top of the oven. Continue to roast peppers in the middle of the oven.)

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, pepper, zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 8-10 min.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.

• When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min.
• Remove from heat. Add meatballs, then toss to coat.
• Divide veggies between plates. Top with peppers, meatballs and any remaining sauce from the pan.
• Drizzle with chili-garlic sauce, if desired.
• Sprinkle green onion greens over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**