For the turkey meatballs:
For the gochujang glaze:
For the cucumber salad:
Pre-heat oven to 525°F.
Combine the carrot, cabbage, garlic, and ginger in the bowl of a food processor and pulse until fine, scraping down the sides of the bowl as needed.
In a large mixing bowl combine the minced carrot and cabbage mixture with the remaining meatball ingredients turkey and mix well. Form into the size of golf balls and place on lined baking sheet (should make roughly 14 meatballs).
In a separate bowl whisk together all of the ingredients for the gochujang glaze.
Bake meatballs for 6 to 8 minutes, then glaze liberally with gochujang glaze and bake for an additional 6 to 8 minutes. Glaze again and bake for an additional 4 to 6 minutes and remove from the oven and let cool slightly. Instant-read thermometer should register internal temperature of meatballs at 165°F.
Meanwhile, combine all of the ingredients for the cucumber salad in a large mixing bowl and mix thoroughly.
To serve, place 2 to 3 meatballs on two layers of romaine lettuce and top with cucumber salad, toasted sesame seeds, and scallions. Serve immediately.