For the Meatballs:

• 1 lb ground beef (I like 80/20 for juicier meatballs)
• 1/2 lb ground pork (trust me, the combo makes them amazing)
• 1/2 cup panko breadcrumbs (Japanese breadcrumbs – they’re lighter and crispier)
• 2 green onions, finely chopped (save some green parts for garnish)
• 3 garlic cloves, minced (or more, I won’t judge)
• 1 tbsp fresh ginger, grated (the stuff in a tube works in a pinch)
• 1 egg, lightly beaten (helps bind everything together)
• 2 tbsp soy sauce (low sodium is fine)
• 1 tbsp sesame oil (the dark toasted kind – this is key for flavor!)
• 1 tbsp gochujang (Korean chili paste – find it in the international aisle)
• 1 tbsp brown sugar (or honey works too)
• 1/2 tsp black pepper
• 1 tbsp sesame seeds, plus more for garnish

For the Korean BBQ Glaze:

• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp gochujang (adjust if you want more/less heat)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp mirin (rice wine – optional but adds nice sweetness)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise (Kewpie Japanese mayo if you can find it – SO good)
• 2 tbsp sriracha (more or less to taste)
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp sesame oil
• Pinch of salt

For Garnish:

• Sliced green onions
• Toasted sesame seeds
• Lime wedges
• Cilantro leaves (skip if you’re one of those “tastes like soap” people)