Preheat the oven to 400°F (200°C) if baking, or preheat air fryer to 375°F (190°C). For skillet, heat oil over medium heat.

In a large bowl, combine ground meat, panko, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions.

Mix ingredients gently to combine without compacting the mixture.

Shape mixture into 1–1.5 inch meatballs.

For skillet, brown meatballs on all sides over medium heat for 6–8 minutes until internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for chicken.

For oven, place meatballs on a prepared baking sheet and bake for 15–18 minutes, turning halfway.

For air fryer, arrange meatballs in a single layer and air fry for 10–12 minutes, shaking the basket halfway.

In a saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Bring to a simmer.

Add cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.

Toss cooked meatballs in glaze until coated.

Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder to make spicy mayo.

Serve glazed meatballs garnished with sesame seeds and green onions, with spicy mayo on the side for dipping.