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Begin by getting your prep out of the way: mince the garlic and ginger, and thinly slice the green onions.
Next combine the ground beef with all listed ingredients for the meatballs. Mix until just combined (avoid over mixing as this will give you tough meatballs). Roll into about 1 inch sized meatballs.
Fry the meatballs in a pan on medium heat until all sides are brown and caramelized. It should take around 12-15 minutes for your meatballs to be cooked through. Remove and set aside, and wipe out any really burnt bits from the pan.
In the same pan add the soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Mix well and bring to a gentle simmer. Add in the cornstarch slurry and mix until it thickens.
Shut off the heat and add the meatballs to the sauce and mix until they're coated.
Make the spicy sesame mayo by combining the mayo, gochujang, sesame oil, and lime juice.
Serve the meatballs with your side of choice, plenty of the spicy sesame mayo, some more green onion, and sesame seeds on top. Enjoy!