Sheet Pan Easy Asian Meatballs

Ingredients

• 2 lbs (900 g) lean ground beef, chicken, pork, or soy
• 2 tbsp Asian Stir-Fry Seasoning
• 2 tbsp low sodium or gluten free soy sauce
• 2 cups homemade or store-bought coleslaw
• ¹⁄₂ cup prepared Balsamic Vinaigrette Dressing
• 2 tbsp Balsamic Vinaigrette Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup balsamic vinegar
• Sea Salt, to taste
• Black Pepper, to taste
• 16 butter or iceberg lettuce leaves, about 1 small head
• chopped cilantro, optional
• won ton crisps, optional
• Roasted Garlic Aioli , prepared, optional
• 1 tbsp Roasted Garlic Aioli Mix
• 1 cup light mayonnaise
• 1 tsp lemon juice, optional

Preparation

1. Preheat oven to 450° F.
2. Combine all meatball ingredients in a mixing bowl. To prevent sticking, moisten hands with water and form about 2 tbsp of mixture into evenly shaped meatballs.
3. Arrange meatballs about 1" apart on a Sheet Pan lined with a Sheet Pan Liner. Bake for 5–8 min
4. Reduce oven temperature to 350° F and continue cooking for about 15 min, or until meatballs are fully cooked.
5. Meanwhile, combine coleslaw mix and prepared dressing in a serving bowl.
6. Assemble lettuce wrap. Simply place meatballs in lettuce wrap, top with coleslaw, cilantro, wonton crisps and aioli as desired.