Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Trim green beans, if necessary.

In provided tray, combine green beans, peppers, a pinch of salt, umami seasoning, and 1 tsp. olive oil. Cover tray with foil.

Bake covered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine ground pork, Asian garlic, ginger, & chile seasoning (use less if spice-averse), minced garlic and chili pepper (use less if spice-averse), 1/4 tsp. salt, and panko. Form into 10 equally-sized meatballs.

After 15 minutes, carefully remove tray from oven. Drain any excess liquid. Push vegetables to one side of tray. Tray will be hot! use a utensil.

Transfer meatballs to now-empty side of tray.

Bake uncovered in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 18-20 minutes.

Carefully remove from oven.

Stir butter and almonds into vegetables until melted and combined.

To serve, top meatballs with orange ginger sesame sauce (to taste). Bon appétit!