Gochujang Basque Turkey Meatball

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the turkey meatball and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.