In a large bowl, gently combine the ground pork, ground beef, egg, panko bread crumbs, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, minced garlic, and ground ginger. Do not overmix.

Roll the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.

Bake the meatballs in a preheated oven at 400°F (200°C) for 15-20 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the Korean BBQ sauce ingredients in a small saucepan: ketchup, brown sugar, 2 tablespoons of soy sauce, rice vinegar, 1 tablespoon of sesame oil, minced garlic, and gochugaru (if using).

Bring the sauce to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the sauce has thickened slightly, about 5-7 minutes.

Once the meatballs are cooked, drain off any excess grease. Add the meatballs to the saucepan with the Korean BBQ sauce. Gently toss to coat all the meatballs evenly.

Simmer for another 2-3 minutes to allow the meatballs to absorb the sauce.

Garnish with sesame seeds and sliced green onions, if desired. Serve hot.