In a large bowl, I combine 1 lb ground beef or chicken, ½ cup panko, 1 egg, 2 minced garlic cloves, 1 tsp ginger, 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tsp sesame oil, ½ tsp salt, ¼ tsp pepper, and 2 tbsp green onions. I mix gently to avoid tough Korean-inspired meatballs.

Using a cookie scoop or hands, I form the mixture into 1 to 1.5-inch balls, making ~20 meatballs. I keep a damp paper towel handy to manage sticky hands for these zesty meatball snacks.

I choose one of these methods:

Pan-Fry: Heat 1 tbsp oil in a skillet over medium heat. Cook meatballs for 10–12 minutes, turning for even browning.

Air Fry: Preheat air fryer to 375°F (190°C). Cook for 10–12 minutes, shaking halfway, for crispy savory BBQ meatballs.

In a small saucepan over medium-low heat, I combine ¼ cup soy sauce, 2 tbsp honey, 1 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 minced garlic clove, and ½ tsp ginger. I simmer, then stir in the cornstarch slurry, cooking for 1–2 minutes until thickened for Korean-inspired meatballs.

I toss the cooked meatballs in a bowl with the warm glaze, coating evenly for sticky, flavorful zesty meatball snacks.

In a small bowl, I whisk ½ cup mayonnaise, 1 tbsp gochujang, 1 tbsp lime juice, 1 tsp honey, and ½ tsp garlic powder until smooth, creating a creamy dip for these savory BBQ meatballs.

I arrange the meatballs on a platter, sprinkle with 1 tbsp sesame seeds and 2 tbsp green onions, and serve with the spicy mayo dip, enjoying the bold flavors of these Korean-inspired meatballs.