In a large bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, panko, parmesan cheese, egg, and a drizzle of olive oil together and then mix it into the ground chicken. Do not over mix.
Shape the meatballs (I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly). As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them. Pop them into the oven for around 17 minutes or until they’re cooked through.
While the meatballs are baking, you’re going to combine the gochujang, gochugaru, brown sugar, garlic paste, and water. Set aside until the meatballs are ready
Once the meatballs are cooked, in a pan, pour your sauce mixture in and add the meatballs. Coat the meatballs with the sauce and let everything simmer for 3 minutes.
If using minced garlic, just cook the sauce on the stove top for a minute or two so the garlic can cook through.