Instructions

• Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it with cooking spray. Set aside while you prepare the meatball mixture.
• Add all meatball ingredients (ground turkey, panko, egg, garlic, ginger, soy sauce, sesame oil, green onions, black pepper, and onion powder) to a large mixing bowl. Mix gently with your hands just until combined — do not overmix. Portion the mixture into balls roughly 1.5 inches in diameter (about 20 to 22 meatballs) and place them evenly spaced on the prepared baking sheet. Slightly damp hands make rolling easier.
• Bake the meatballs in the preheated oven for 18 to 20 minutes, rotating the pan once at the halfway mark, until cooked through and golden. The internal temperature should reach 165°F (74°C). Do not apply the glaze yet.
• While the meatballs bake, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until the sugar is fully dissolved and the glaze is smooth. Taste and adjust sweetness or heat as desired.
• Once the meatballs are cooked through, switch the oven to the broiler on high heat. Brush the Korean BBQ glaze generously over each meatball, coating all sides. Return the pan to the oven under the broiler for 2 to 3 minutes, watching closely, until the glaze is caramelized, sticky, and has a few charred edges. Keep the rack in the upper third of the oven for best results.
• In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly. Add the gochujang and stir into the butter for about 30 seconds. Pour in the chicken broth, then add the heavy cream, soy sauce, and rice vinegar. Reduce heat to low and simmer gently for 5 to 7 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon. Season with salt and black pepper to taste.
• Pour the gochujang cream sauce into a wide serving bowl or shallow dish. Arrange the glazed meatballs on top of the sauce. Scatter sliced green onions over everything. Serve immediately over steamed rice if desired, with extra cream sauce drizzled on top.