Step 1

Before starting, preheat oven to 450°F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve mushrooms (or quarter if very large). Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.

Step 2

Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)

Step 3

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

Step 4

When mushrooms have roasted for 10 min, remove the baking sheet from the oven. Carefully toss mushrooms, then push to one side of the baking sheet. Arrange meatballs on the other side of the baking sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another parchment-lined baking sheet.) Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)

Step 5

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Step 6

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 mushrooms, meatballs and any remaining sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.