Red devil cocktail meatballs in a gochujang maple glaze

Blend ground beef and ground pork together with a fork, then mix in the egg, a splash of milk, salt, black pepper, garlic powder, onion powder, cayenne and breadcrumbs until evenly combined.

Pat down, cover with plastic and chill about 30 minutes (optional).

Scoop tablespoon portions onto a lightly greased foil-lined baking sheet; roll into balls with wet hands.

Bake in the centre of a 475 degree oven 10 to 12 minutes until the bottoms sizzle and brown. Can be done a day ahead.

Sauce: combine gochujang, seasoned rice vinegar, a touch of soy sauce, sriracha, maple syrup and a splash of water; bring to a simmer on medium-high, then cook on medium a minute or two until slightly thickened.

Add the meatballs and stir to coat; cook until heated through and the sauce reduces to a glaze, adding water if it dries first or raising the heat if thin.

Shake to settle, wipe the pan sides, and garnish with white and black sesame seeds. Serve with toothpicks.