These meatballs are perfect for a quick Korean-inspired rice bowl, and make great leftovers for future lunches.
Preheat oven to 385 degrees F. Line a baking sheet with parchment paper or foil and spray with nonstick cooking spray.
In a large bowl, combine ground turkey, onion, carrot, ginger, garlic, egg, panko breadcrumbs, salt, and pepper. Roll into 1 1/2" balls and place on prepared baking sheet. Drop approximately 1/2-1 teaspoon of the Gochujang sauce onto the top of each meatball, and then use a pastry brush to brush the sauce evenly along the top and sides of each meatball.
Once all meatballs are lightly covered in the sauce, place in the oven and bake for 25-30 minutes, or until the meatballs reach an internal temperature of at least 165 degrees F. Start checking after 25 minutes.
These go well on top of a bowl full of rice and assorted veggies. I like to add a fried egg and some extra Gochujang sauce.