Line a sheet pan with parchment paper or foil. If you use foil, spray it lightly with baking spray or rub it with a bit of oil. If using parchment, use a large enough piece so that the sides extend slightly over the edges of the pan.

Combine the ground beef, scallions, bell pepper, ginger, garlic, panko, egg, Gochujang and kosher salt in a large bowl. Using your hands, mix until combined but don’t overwork the meat mixture.

Using an ice cream scoop or spoon, scoop into approximately 3 tablespoon size portions. With slightly wet hands, roll the scoops of meat into balls with the palm of your hand. Arrange them on the prepared baking sheet. Refrigerate the meatballs (covered with plastic wrap) for 30 minutes (or up to 8 hours). You can also freeze the meatballs at this point.

Preheat the oven to 425˚F with a rack positioned near the top of the oven.

Bake for 15 minutes. (If meatballs are frozen, give them an extra 5-6 minutes.)

Remove meatballs from the oven. Using a fork, dip each meatball into the sauce to coat then return to the baking pan. Bake for another 4-5 minutes until meatballs are nicely glazed.

Serve with the extra sauce along with Bib, Boston or Romaine lettuce leaves and optional garnishes of rice, shredded red cabbage, thinly sliced cucumber, pickled red onions, scallions, cashews, sesame seeds and/or herb leaves (cilantro, basil, mint).

While the meatballs are baking, make the sauce. Combine all sauce ingredients except for the Gochujang in a small saucepan and stir.

Bring to a boil and cook for 4-5 minutes until the sauce begins to thicken. Add 1 tablespoon of the Gochujang. Taste and add more to the desired heat level. Set sauce aside.