Heat oven to 425ºF (218ºC).
Toss broccolini with 1 tablespoon olive oil and season with salt. Arrange in an even layer on baking sheet and roast 5 minutes.
Set aside 2 tablespoons chopped scallions.
In a large bowl, beat egg. Add remaining scallions, Panko, 1 tablespoon gochujang, ginger, garlic, 1 teaspoon kosher salt and cayenne; mix to combine. Add turkey and mix just until combined.
Using a #24 scoop (about 2 ½ tablespoons each or 1.5 ounces), portion meat mixture into 1 ½ inch meatballs.
Arrange meatballs on sheet around broccolini (moving broccolini to make space as needed). Roast 10 minutes.
Meanwhile, add remaining teaspoon oil and ½ teaspoon salt to bag of frozen edamame; toss to coat. Pour edamame on sheet over broccolini and around meatballs. Continue roasting until meatballs are cooked through and an instant-read thermometer inserted in centers register 165ºF, 10–15 minutes more.
Meanwhile for the drizzle sauce, whisk together honey, remaining 2 tablespoons gochujang, sesame oil, and vinegar.
Serve meatballs, broccolini, and edamame with cooked long grain rice (if desired) and top with gochujang drizzle sauce and black pepper.