Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, combine ground beef, egg, panko, 1 minced garlic clove, ginger, half the green onions, and 1 tablespoon soy sauce.

Form the mixture into 16 uniform meatballs approximately 1.5 inches in diameter.

Place meatballs on the baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 160 degrees Fahrenheit.

While meatballs bake, whisk gochujang, honey, rice vinegar, and the remaining minced garlic in a small saucepan over medium heat until thickened and bubbling.

In a separate small bowl, mix light mayonnaise with sriracha to create the dipping sauce.

Toss the cooked meatballs in the warm BBQ glaze until fully and evenly coated.

Garnish with the remaining green onions and serve immediately with the spicy mayo dip.