In a large mixing bowl combine the ground turkey, egg, breadcrumbs, coconut aminos, ginger, garlic, and green onions. Season to taste with salt and pepper. Use a fork to gently combine all of the ingredients, being careful to not overtax or your meatballs may be tough. Once combined use your hand to form 1 1/2-inch sized meatballs. Place the meatballs onto a baking sheet and let them chill in the refrigerator for 30 minutes.

Once they are thoroughly chilled, preheat your oven to 350 and line a sheet pan with parchment paper. Set aside.

Heat a cast iron skillet over medium-high heat. Add the oil then sear the meatballs until the are browned on all sides, this should take about 10 minutes. Once browned transfer the meatballs to the prepared baking sheeting bake for another 10 minutes until cooked through.

In a sauce pan over medium heat combine the pepper jelly, coconut aminos, lime juice, and red pepper flakes. Bring it to a simmer and cook,  stirring until the liquid reduces to a syrup, about 3 minutes. Remove from the heat.

Drizzle the Korean BBQ sauce over the meatballs and garnish with green onions and red cabbage if desired.