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Spicy Meatball Gravy on Rice

Serves: 6

   1 egg, beaten
   1 (5-ounce) can evaporated milk
   1 1/2 cups bread crumbs
   1/4 cup onions, chopped
   1 teaspoon salt
   1/8 teaspoon nutmeg
   Dash pepper
   1 1/2 pounds ground beef
   2 (10 3/4-ounce) cans beef gravy
   1/4 cup brown sugar
   2 tablespoons red wine vinegar
   1 teaspoon ginger
   3 cups hot white rice

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Combine egg, evaporated milk, bread crumbs, onion, salt, nutmeg, and pepper. Add meat; mix well. Shape into 30 meatballs (mixture should be soft). Place on a greased jelly roll pan. Bake at 375° F till brown, 25-30 minutes.

Drain meatballs. Arrange on baking sheet and freeze until firm. Wrap in foil or freezer bag, label, and freeze. If desired, package with bags of cooked rice.

To serve, in a large skillet, combine gravy, brown sugar, vinegar, and ginger. Bring to a boil. Add frozen meatballs. Cover and cook over low heat until heated through, about 15 minutes. Heat rice. Serve meatballs and gravy over rice.

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