Preparation

• Position a rack in the center of the oven, and heat the oven to 450°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 a 1-1/2-inch 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°F, and the carrots are crisp-tender, 5 to 6 minutes more. Brush the meatballs with the remaining hoisin sauce. Let cool for 5 to 10 minutes.
• Serve the meatballs and carrots with the lettuce leaves for wrapping and the scallions and peanuts for garnishing.