Pickled Ginger & Gochujang Turkey Meatballs

For the meatballs: Combine all meatball ingredients (ground turkey, panko breadcrumbs, egg, chopped green onions, white miso paste, 2 tsp gochujang, finely chopped pickled ginger, garlic powder, onion powder, sea salt, and black pepper) in a bowl and mix well. Roll the mixture into 12 individual meatballs. Place them on a non-stick baking sheet with a drizzle of olive oil. Bake in an oven preheated to 400ºF (200ºC) for 12-14 minutes, or until the internal temperature reaches 165ºF (74ºC).

For the Sweet & Spicy Gochujang Sauce: In a pot on medium heat, combine soy sauce, water, rice vinegar, brown sugar, corn starch, and 2 tsp gochujang. Bring the mixture to a low boil, then reduce the heat and simmer on low until the sauce thickens to your desired consistency. Serve the meatballs with the sauce.