In a large mixing bowl, combine your choice of ground meat with breadcrumbs, an egg, and any seasonings you like. Mix gently until just combined.

Using your hands, scoop out the mixture and roll it into 1-inch meatballs. Place the shaped meatballs on a parchment-lined tray.

Pan-fry in a skillet over medium heat with a drizzle of oil, cooking for 10-12 minutes until browned all over or bake at 400°F for approximately 20 minutes.

In a small saucepan, heat your Korean BBQ sauce over medium heat until it starts to simmer.

Transfer the cooked meatballs into the pan with the warm Korean BBQ sauce and toss gently until all the meatballs are coated.

In a small bowl, mix together mayonnaise and chili sauce until smooth. Adjust the spiciness by adding more chili sauce as desired.

Plate the glazed meatballs and add the spicy mayo dip in a small bowl on the side, garnishing with chopped green onions.