Instructions

• Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
• Prepare aromatics and scallions: finely chop all 3 green onions and set a small portion aside for serving; grate 1 inch fresh ginger and mince or grate 1 clove garlic for the meatball mix.
• Make the meatball mixture: in a medium bowl combine 1 pound ground turkey or chicken, 2 tablespoons low sodium soy sauce or tamari, 1–2 tablespoons Gochujang (adjust for heat), the finely chopped green onions (reserve a bit for garnish as noted), the grated 1 inch ginger, and the 1 clove garlic. Mix gently until just combined—the mixture will be wet but will firm up when baked.
• Form the meatballs: lightly oil your hands and roll the mixture into rounded tablespoon-size meatballs (about 15–16). Arrange the meatballs on one side of the prepared baking sheet, leaving space on the other side for the broccoli.
• Prepare the broccoli: cut 1 large head broccoli into florets. Toss the florets with 2 tablespoons sesame oil or extra virgin olive oil and spread them on the other side of the baking sheet in a single layer.
• Bake the meatballs and broccoli: roast in the preheated oven for 15 minutes, until the meatballs are cooked through and the broccoli is tender and beginning to brown.
• While they bake, make the sticky Gochujang sauce: in a small saucepan combine 1/3 cup low sodium soy sauce or tamari, 2 tablespoons honey, 2 tablespoons rice vinegar, 1–2 tablespoons Gochujang, the second grated 1 inch fresh ginger, 2 cloves garlic (grated), and 1 tablespoon toasted sesame oil. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens slightly, about 3–5 minutes. Remove from heat.
• Finish the meatballs with sauce: when the baking sheet comes out of the oven, remove the broccoli and set aside. Pour about half of the hot sticky Gochujang sauce over the meatballs and gently toss or spoon to coat. Return the coated meatballs to the oven for 2–3 minutes to let the sauce set and become glossy.
• Make the creamy sauce: stir 2–3 tablespoons of the remaining sticky Gochujang sauce into 1/4 cup plain Greek yogurt or avocado oil mayo to make a creamy, spicy sauce.
• Serve: plate the meatballs over rice, serve the roasted broccoli on the side, and top with the reserved chopped green onions and sesame seeds. Offer the creamy Gochujang-yogurt sauce on the side and serve chiles and Kimchi as desired.