Prepare the Meatball Mixture: In a large bowl, combine 1 pound of your choice of ground meat with ¾ cup of breadcrumbs, 1 beaten egg, ½ cup finely chopped onion, 2 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, and 1 tablespoon chili sauce. Mix together until well combined, about 3-4 minutes.

Shape the Meatballs: Scoop portions of the meat mixture and shape them into 1-inch balls. Place on a clean plate or lined baking tray, ensuring they are not touching.

Cook the Meatballs: For pan-frying, heat a tablespoon of oil in a skillet over medium heat and cook for 8-10 minutes until golden brown and cooked through. For baking, preheat oven to 400°F and bake for 20-25 minutes. For air frying, cook at 400°F for 12-15 minutes, shaking halfway through.

Make the Korean BBQ Glaze: In a small saucepan, combine ¼ cup soy sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, and 1 tablespoon chili sauce. Heat over medium-low, stirring until the mixture thickens slightly, about 5-7 minutes.

Coat the Meatballs: Transfer cooked meatballs to a bowl and pour the Korean BBQ glaze over them, gently tossing to coat.

Make the Spicy Mayo Dip: Whisk together ½ cup mayonnaise and 2 tablespoons sriracha until smooth. Adjust sriracha to your taste.

Garnish and Serve: Arrange the glazed meatballs on a platter, drizzle with extra glaze if desired, and serve warm with the spicy mayo dip.