In a large mixing bowl, combine the ground meat, garlic, ginger, green onions, soy sauce, gochujang, sesame oil, breadcrumbs, egg, salt, and pepper. Mix everything together until just combined. Avoid overmixing to keep the meatballs tender.

Using your hands or a small scoop, roll the mixture into evenly sized meatballs, about 1 inch in diameter.

For Baking Method: Preheat your oven to 400°F (200°C) and place the meatballs on a parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.

For Pan-Frying Method: Heat a large skillet over medium-high heat with a bit of oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked, about 8-10 minutes.

While the meatballs cook, prepare the sauce. In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey. Bring to a simmer over medium heat, stirring occasionally.

In a separate bowl, mix cornstarch with water to create a slurry, then add it to the sauce. Stir continuously until the sauce thickens to a glossy consistency, about 2 minutes. Remove from heat.

Once the meatballs are cooked, toss them in the warm Korean BBQ sauce until fully coated.

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level by adding more or less sriracha.