Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a nice, golden-brown exterior.
In a small bowl, mix together the gochujang, rice vinegar, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, and fresh ginger. This sauce will be used to coat the meatballs and add flavor.
In a large mixing bowl, combine the ground turkey, minced garlic, fresh ginger, reduced sodium soy sauce, panko breadcrumbs, egg, and the chopped white parts of the scallions. Mix gently until just combined; be careful not to overmix, as this can make the meatballs tough.
Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet, making sure to leave some space between each meatball.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
Once the meatballs are cooked, remove them from the oven and brush them generously with the gochujang sauce you prepared earlier. This will add an extra layer of flavor.
Sprinkle the toasted sesame seeds and green parts of the scallions over the meatballs before serving. Enjoy these delicious Korean-Inspired Turkey Gochujang Meatballs with steamed rice, noodles, or a fresh salad!
