Asian Meatballs with Pineapple Slaw

For the Asian meatballs:

Preheat oven to 425 F and position the rack on the upper third of the oven. Line a baking sheet with foil and spray it with cooking spray.

In a large bowl combine all of the meatball ingredients and form into 1 1/2 inch balls. Place the balls on the prepared baking sheet and bake for 10-12 minutes.

While the meatballs are baking make the Hoisin glaze by whisking the two ingredients together in a small bowl. Brush the baked meatballs with the Hoisin glaze.

For the pineapple slaw:

In a small bowl whisk together the Greek yogurt, mayonnaise, agave nectar, rice vinegar, salt, and pepper.

In a larger bowl combine the coleslaw mix and pineapple. Add the dressing to the coleslaw and fold together until everything is coated in the dressing. Refrigerate for at least 15 minutes before serving.