01 -
In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
02 -
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
03 -
Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes). Alternatively, preheat oven to 400°F (200°C) to bake for 18-20 minutes or use an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
04 -
In a saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat and stir in the cornstarch slurry to thicken.
05 -
Toss the cooked meatballs in the warm glaze until fully coated.
06 -
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
07 -
Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.