Step 1: Make the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Step 2: Cook the Meatballs
Preheat your oven to 400°F (200°C).
Bake the meatballs for 15–18 minutes, or until fully cooked and browned. Alternatively, pan-fry them in a skillet over medium heat for 10–12 minutes, turning to cook evenly.
Step 3: Make the Korean BBQ Glaze
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat, then stir in the cornstarch slurry.
Cook for 1–2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
Step 4: Glaze the Meatballs
Once the meatballs are cooked, toss them in the Korean BBQ glaze until fully coated.
Step 5: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
Step 6: Serve
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