In a large mixing bowl, add 1 lb of ground beef or a beef/pork blend, along with ½ cup of breadcrumbs, 1 egg, 2 minced cloves of garlic, and 2 finely chopped green onions. Drizzle in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, then sprinkle with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Mix the ingredients until just combined, being careful not to overwork the mixture.

Using your hands, take small portions of the meat mixture and roll them into 1 to 1.5-inch meatballs. Place each meatball onto a parchment-lined tray, ensuring they are spaced apart. Aim for about 20 meatballs to enjoy as part of your Korean BBQ Meatballs feast!

Heat 1 tablespoon of neutral oil in a skillet over medium heat. Once hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Cook for approximately 8–10 minutes, turning occasionally until they are golden brown and cooked through, or bake at 400°F for 15–18 minutes for a healthier option. The meatballs should have an internal temperature of 160°F.

While the Korean BBQ Meatballs are cooking, prepare the glaze. In a saucepan, combine ¼ cup of brown sugar, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Heat the mixture over medium-low heat, stirring occasionally, until it thickens slightly, about 3–5 minutes.

Once the meatballs are cooked to perfection, transfer them to the saucepan with the glaze. Gently toss the meatballs in the sauce until evenly coated, ensuring each meatball is enveloped in the delicious blend of flavors.

In a small bowl, mix together ¼ cup of mayonnaise, 1 teaspoon of gochujang, and 1 teaspoon of lime juice or water to thin the consistency. Stir until smooth and creamy, adjusting the thickness as desired.

Drizzle the gochujang mayo generously over the glazed meatballs to give them a pop of flavor and presentation. For a beautiful finish, garnish with additional chopped green onions, a sprinkle of sesame seeds, and chili flakes.