Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground beef, panko, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined.

Form the meat mixture into 1.5-inch balls and place them on the prepared baking sheet.

Bake for 12 to 15 minutes or until the internal temperature reaches 160°F (71°C).

In a small saucepan over medium heat, whisk together gochujang, honey, and rice vinegar until smooth and slightly thickened.

In a separate small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined for the dip.

Toss the baked meatballs in the gochujang glaze until evenly coated.

Transfer meatballs to a serving platter and serve immediately with the spicy mayo dip.