In a large bowl, combine the ground beef or pork, minced garlic, grated ginger, and finely chopped scallions. Add soy sauce, sesame oil, panko breadcrumbs, and egg, mixing gently until just combined.

Using a cookie scoop, portion out the meat mixture and roll each portion into a 1-inch ball. Place the formed meatballs on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C) and bake the meatballs for 18-20 minutes, or until browned and cooked through.

Prepare the glaze by combining gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Simmer over medium heat for about 3-4 minutes until thickened.

Toss the baked meatballs in the warm glaze ensuring each meatball is coated.

In a medium bowl, mix together mayonnaise, sriracha or extra gochujang, and lime juice until smooth.

Plate the glazed Korean BBQ Meatballs, garnishing with scallions or sesame seeds. Serve alongside the spicy mayo dip.