Curry Meatballs

Add a spicy touch to an old standard.

1 pound ground beef
1/2 cup soft stale breadcrumbs
1 egg slightly beaten
1 teaspoon ground ginger
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 small onion, minced
1 clove garlic, minced
2 tablespoons margarine
1 tablespoon curry powder
2 tablespoons flour
Dash of Cayenne
2 cups milk
1 10 oz package frozen peas, thawed
Hot cooked rice

Combine meat with breadcrumbs and 1/4 cup water. Mix egg with ginger, pepper, and 1/2 teaspoon salt. Add to meat. Mix lightly and shape into 24 small meatballs. In a large skillet or kettle, cook onion and garlic in margarine until tender. Stir in curry powder, flour, remaining salt and cayenne.

Add milk and cook, stirring, until thickened. Add meatballs, bring to a boil, and simmer, covered, about 15 minutes. Add peas and cook a few minutes longer, or until peas are tender. Serve over hot rice. Serves 6.

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