Preheat the oven to 400°F (200°C).

In a mixing bowl, combine ground beef, bread crumbs, egg, soy sauce, sesame oil, garlic, green onion, ginger, and black pepper.

Mix until well combined and form into 1-inch meatballs.

Place meatballs on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20 minutes or until cooked through.

While the meatballs are baking, heat olive oil in a skillet over medium heat.

Add bell pepper, zucchini, and carrots, and season with salt.

Sauté for about 5-7 minutes until vegetables are tender.

In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.

Once meatballs are done, remove from the oven and toss them in the BBQ sauce.

Serve meatballs over sautéed vegetables.

Garnish with additional green onions if desired.