Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine carrots, green beans, 1 tsp. olive oil, honey, 1/4 tsp. salt, and a pinch of pepper. Cover tray with foil.

Bake covered in hot oven until vegetables are slightly tender, 15-20 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground pork, pho base, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/4 tsp. salt and thoroughly combine. Form mixture into eight evenly-sized meatballs.

After 15-20 minutes, carefully remove tray from oven.

Push vegetables to one side of tray. Add meatballs to now-empty side of tray. Tray will be hot! Use a utensil.

Cover vegetable side of tray with foil.

Bake half-covered (meatballs uncovered, vegetables covered) in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, stem and tear cilantro.

In another mixing bowl, combine mayonnaise and hot sauce (to taste).

Carefully remove tray from oven. Transfer meatballs to a plate and drain excess liquid. Tray will be hot! Use a utensil.

To serve, top meatballs with spicy aioli (to taste) and cilantro. Bon appétit!