Asian Inspired Big Batch Meatballs with Broccoli and Peppers

• Tear the bread into pieces and combine with milk in a bowl; let stand to soak. Meanwhile, toss the broccoli and peppers with canola oil, salt and pepper and distribute evenly over a 16 x 11-inch foil-lined rimmed baking sheet.
• In a large bowl combine the bread and milk mixture, ground beef, onions, five spice powder, ginger, garlic and soya sauce. Scoop 2 heaping tablespoons of ground beef mixture and roll into meatballs. Set aside.
• Combine the cilantro and sesame seeds on another baking sheet or large plate. Roll each meatball in the cilantro and sesame seed mixture to coat. Place the meatballs onto foil-lined rimmed baking sheet pans, 20 on the one sheet pan with the veggies, and 20 on the other sheet pan (no veggies).
• Bake in 400˚F (200˚C) oven for 10 minutes; turn each meatball and bake for another 10 to 12 minutes, until veggies are tender and meatballs are cooked through, testing that a digital instant-read thermometer reads 160˚F (71˚C) when inserted into several meatballs. Transfer the meatballs with veggies tray into a serving dish. Serve with the meatballs and vegetables with the Hoisin Dipping Sauce.
• Allow other meatballs to cool. Transfer meatballs to a container, seal and refrigerate for up to 3 days or freeze for up to 3 months.

Hoisin Sauce

• Combine 1/3 cup (75 mL) EACH hoisin sauce and mayonnaise with 1 Tbsp (15 ML) sambal oelek and 1 tsp (5 mL) sesame oil.