A fork of Abi Balingit's Smoky Bagoong Turkey Meatballs! I loved the idea of flavoring meatballs with bagoong (a Filipino fermented shrimp paste) but substituted the spicy version with a mix of sambal oelek and sweet bagoong, which I already had in my fridge. I used smoked paprika instead of liquid smoke and, of course, made a gluten-free version with GF panko. This turned into a great weeknight meal, served with nuoc cham, steamed rice, crisp cucumber slices, fresh herbs, and gluten-free fried shallots.