Asian-Glazed Turkey Meatball Lettuce Wraps
1 lb carrots - peeled and cut into 1/4" thick matchsticks
2 Tbs canola or vegetable oil
1 tsp Chinese five-spice powder
Kosher salt & freshly ground black pepper
1 lb ground turkey - preferably dark meat
1/3 cup plain panko
2 Tbs plus 1/2 cup thinly sliced scallions
1 large egg - lightly beaten
1 Tbs soy sauce
1 large clove garlic - minced or grated
1/4 cup hoisin sauce
Outer leaves of 2 large heads of Bibb or butter lettuce
1/3 cup chopped peanuts
Position a rack in the center of the oven, and heat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Put the carrots on the baking sheet, and toss with the oil, 1/2 tsp of the five-spice powder, 1/2 tsp salt, and 1/4 tsp pepper. Spread the carrots in a single layer over two-thirds of the baking sheet
In a large bowl, combine the turkey, panko, 2 Tbs of the scallions, the egg, soy sauce, garlic, the remaining 1/2 tsp five-spice powder, 3/4 tsp salt, and 1/2 tsp pepper. Mix together with your hands until evenly combined. Divide the mixture into 20 even portions (about 1 oz each), shape each into 1-1/2" ball, and arrange in a single layer on the open side of the baking sheet
Roast the carrots and meatballs for 10 minutes. Remove the pan from the oven. Gently stir the carrots, and brush the meatballs with half of the hoisin sauce. Bake until an instant-read thermometer inserted in a meatball reads 165 degrees F, and the carrots are crisp-tender, 5-6 minutes more. Brush the meatballs with the remaining hoisin sauce. Let cool for 5-10 minutes.
Serve the meatballs and carrots with the lettuce leaves for wrapping and the scallions and peanuts for garnishing.