In a large mixing bowl, combine all meatball ingredients: ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently — just until everything is incorporated.

Scoop the mixture into 1 to 1.5-inch balls. A small cookie scoop helps keep them uniform. Roll lightly with your hands and set aside on a tray.

Choose your preferred method:

Pan-frying: Heat oil in a skillet over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides until fully cooked.

Baking: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes.

Air Frying: Preheat to 375°F (190°C). Cook for 10–12 minutes, shaking halfway through.

In a saucepan over medium heat, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until thickened (1–2 minutes). Remove from heat.

Toss the cooked meatballs in the warm BBQ glaze until well coated.

In a small bowl, whisk together mayo, gochujang, lime juice, honey, and garlic powder until smooth.

Transfer glazed meatballs to a platter. Sprinkle with sesame seeds and chopped green onions. Serve with a side of spicy mayo for dipping.