In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.

Gently mix the ingredients until just combined. Avoid overmixing, as this can make the meatballs dense.

Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

Place the meatballs on a plate or baking sheet while you heat the cooking surface.

Heat a tablespoon of oil in a large skillet over medium heat.

Add the meatballs in a single layer, ensuring they are not overcrowded.

Cook for about 10-12 minutes, turning occasionally until browned on all sides and cooked through.

Preheat the oven to 400°F (200°C).

Arrange the meatballs on a lined baking sheet and bake for 18-20 minutes, or until they are fully cooked.

Preheat the air fryer to 375°F (190°C).

Arrange the meatballs in a single layer in the air fryer basket.

Cook for 10-12 minutes, shaking the basket halfway through.

In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger.

Heat over medium heat and bring to a gentle simmer.

Stir in the cornstarch slurry (cornstarch mixed with water) and continue stirring until the glaze thickens slightly.

Once the meatballs are cooked, transfer them to a large bowl.

Pour the warm Korean BBQ glaze over them and toss gently to coat evenly.

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

Adjust seasoning to taste. If you want more spice, add extra gochujang.

Transfer the glazed meatballs to a serving plate.

Sprinkle with sesame seeds and chopped green onions for added texture and flavor.

Serve immediately with the spicy mayo dip on the side.