Prepare the Meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, and sesame oil. Mix gently until just combined.

Shape the Meatballs: Using a small scoop or hands, form 1-inch meatballs (about 20-24 meatballs).

Sear the Meatballs: Heat a skillet over medium-high heat with a bit of oil. Sear meatballs on all sides for 6-8 minutes until browned.

Prepare the Sauce: In a bowl, whisk together soy sauce, gochujang, brown sugar, garlic, ginger, sesame oil, and rice vinegar. Add cornstarch slurry if a thicker consistency is desired.

Simmer the Meatballs: Pour the sauce into the skillet and reduce heat to medium-low. Let the meatballs simmer for 10-15 minutes until fully cooked and glazed.

Make the Spicy Mayo Dip: In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust to taste.

Garnish & Serve: Drizzle the spicy mayo over the meatballs or serve on the side for dipping. Garnish with sesame seeds and chopped green onions.