Combine the mushrooms, carrot, ground pork, scallions and cilantro in a mixing bowl. Take off your rings and FitBits and really get in there with your hands. The mixture will get a bit sticky and that’s A-okay.

Add the soy sauce or tamari, sesame oil, salt and a few cranks of black pepper and mix to incorporate.

Toss in the panko and mix just enough to evenly distribute it.

Pinch off chunks of the mixture and roll them into golf-ball-size meatballs (say, 1½ inches wide).

Grab a glass baking dish and arrange the meatballs into rows so they’re barely touching. If you need to stack rows, separate the layers with parchment paper.

Cover tightly and keep in the fridge till you’re ready to cook, up to 4 days.

Preheat the oven to 400 degrees, line a baking sheet with aluminum foil and rest a wire cooling rack on top. Give things a quick spritz of cooking oil spray. Arrange the meatballs on the rack and stick them in the oven for 15 minutes.

Run the zucchini through a spiralizer until you have a pile o’ noods. Remove that weird, limp noodle or two containing the zucchini seeds and cut the pile in half so you have more manageable strips, then divide them between two bowls.

Let’s pivot to the stove top. Heat a small skillet over medium heat and add ¼ teaspoon sesame oil.

Cook the scallion slices, stirring frequently, for 3 minutes or until they’ve picked up a nice sear to them.

Transfer ’em to a small bowl and add the rest of the sesame oil, the grated garlic and ginger, soy sauce, honey and rice vinegar. Whisk together; the mixture should be slightly thicker than soy sauce.

Top the zucchini noodles with cilantro and sesame seeds. Plop a few cooked meatballs on top and drizzle everything with the scallion-ginger sauce.